Fall Vegetable Curry

Total prep/cook time: ~25 min. Serves 4. 

*Vegetarian; gluten-free

Ingredients:

• 3 medium sweet potatoes, diced (with skin)
• 4 cups small cauliflower florets
• 1/3 cup thinly sliced yellow onion
• 1 15-oz can chickpeas, rinsed and drained
• 1 14.5-oz can no-salt-added diced tomatoes, undrained
• 1 tbsp olive oil
• ½ cup water (or low-sodium broth)
• 1 tbsp curry powder
• ¼ tsp salt

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes.
2. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
3. Add water, salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. 
4. Serve with plain Greek yogurt and brown rice or whole wheat flatbread.

Did you know?
The word curry has been derived from the Indian term ´Karee´ or ´´Karai’.  The common characteristic of all curries is the combination of fresh or dried spices. The selection of spices manly depends on the local tradition and preferences. Curry dishes may contain meat, poultry, fish, or vegetables or a combination of these.

Nutrition Information (per 1 serving):
Total calories: 264 cal
Total fat: 6 g
Saturated fat: 0.5 g
Sodium: 509 mg
Total carbs: 46 g
Dietary fiber: 13 g
Protein: 10 g