Name: Autumn Medley Vegetable Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 can diced tomatoes, undrained; 1 cup cauliflower florets, cut into small pieces; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1/2 tsp turmeric powder; 1/4 cup chopped fresh cilantro; 1 cup plain 2% reduced-fat Greek yogurt; 1 medium sweet potato, peeled and diced; 1 can chickpeas, rinsed and drained; 1/2 teaspoon sea salt; 1/2 tsp red chili powder; 1 cup vegetable broth; 2 tablespoons olive oil; 1 medium yellow onion, thinly sliced

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

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Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Milk

Mediterranean

Vegetarian

Canned Vegetables

gram

diced tomato

Fresh Vegetables

cauliflower florets

Seasonings

whole cumin seed

ground coriander

ground turmeric

fresh cilantro

Yogurt

plain greek yogurt

sweet potato

Beans & Legumes

garbanzo beans

sea salt

chili powder

Stocks & Broths

milliliter

vegetable broth

Oils

olive oil

yellow onion

Lycopene

Vitamins

Water

Calories

Sodium

Minerals

Zinc

Choline

Alpha-carotene

Vitamin A

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Indian Vegetable Curry

Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.

Thai Red Vegetable Curry

Autumn Medley Vegetable Curry

Produce

Baking Goods

Dairy

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/autumn-medley-vegetable-curry-2726031-3.jpeg

Heat olive oil in a large nonstick skillet over medium-high heat.

Add cumin seeds and let them splutter. Then add the diced sweet potato and sauté for about 5 minutes, or until they start to soften.

Lower the heat to medium, add cauliflower, onion and all the ground spices (coriander powder, turmeric powder, and red chili powder), and cook for 2 minutes, stirring continuously. The spices should coat the vegetables.

Pour in the vegetable broth, canned chickpeas, salt and undrained diced tomatoes, and give everything a good stir.

Raise the heat to high and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover and let it cook for 20-25 minutes, or until vegetables are fork-tender, stir occasionally.

Sprinkle the curry with freshly chopped cilantro and serve it with a dollop of Greek yogurt on the side.

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought m

Autumn Medley Vegetable Curry

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