Cooklist AI

Autumn Harvest Veggie Curry

Name: Autumn Harvest Veggie Curry
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 1 can chickpeas, rinsed and drained; 1 1/2 teaspoons olive oil; 2 teaspoons Madras curry powder; 2 tablespoons fresh cilantro, finely chopped; 1/4 cup yellow onion, thinly sliced; 1/2 teaspoon ground turmeric; 1 can diced tomatoes, with juice; 1/4 teaspoon salt; 1/2 cup vegetable broth; 1/2 cup plain Greek yogurt, 2% reduced-fat; 1 cup sweet potato, peeled and diced into 1-inch cubes; 1 cup cauliflower florets, broken into small pieces; 1 cup cooked basmati rice

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice...



31 min

TOTAL TIME

329

CALORIES

$1.05

PER SERVING

Ingredients

13 INGREDIENTS

4 SERVINGS

1 can canned chickpeas

rinsed and drained

1 1/2 tsp olive oil

2 tsp madras curry powder

2 tbsp fresh cilantro

finely chopped

1/4 cup yellow onion

thinly sliced

1/2 tsp ground turmeric

1 can canned diced tomatoes

with juice

1/4 tsp salt

1/2 cup vegetable broth

1/2 cup plain greek yogurt

1 cup sweet potato

peeled and diced into 1-inch cubes

1 cup cauliflower florets

broken into small pieces

1 cup cooked basmati rice

Directions

6 STEPS

15 min

PREP TIME

16 min

COOK TIME

31 min

TOTAL TIME

In a large skillet, heat the olive oil over medium-high heat.

Add the diced sweet potato to the pan, sauté for about 3 minutes until they begin to brown.

Lower the heat to medium, add the cauliflower, onion, Madras curry powder, and ground turmeric, stirring constantly for about 1 minute to ensure the vegetables are evenly coated with the spices.

Pour in the vegetable broth, add salt, chickpeas, and diced tomatoes along with their juice. Bring the mixture to a steady boil.

Cover the skillet, reduce the heat, and let it simmer for about 10 minutes, or until the vegetables are tender. Stir occasionally to prevent it from sticking to the pan.

Sprinkle the curry with freshly chopped cilantro and serve it hot with a dollop of Greek yogurt on top. Serve the curry alongside the cooked basmati rice.

Health Info

Macros

91g

CARBS

10g

FAT

30g

PROTEIN

Allowed on these diets

GLUTEN FREE

VEGETARIAN

Contains these allergens