Fall Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp *Potato, raw, 1 cup dicedCauliflower, raw, 1 cup *Onion - Yellow (1 Cup), .25 serving Curry powder, 1 tbsp *Crushed Red Pepper, 0.25 tsp Vegetable Broth, .5 cup Salt, .5 tspChickpeas (garbanzo beans), 1.5 cup Del Monte Diced Tomatoes, No Salt Added, 1.5 cup Chobani 2% Plain Greek Yogurt (8 oz), 1 serving Cilantro, raw, 4 tbsp
Heat oil and saute potatoes for 3 minutes.
Add cauliflower, onion, red pepper, and curry powder and cook for 1 minute, stirring constantly. Add broth, salt, chickpeas, and drained tomatoes then bring to a boil. Cover and reduce heat. Simmer for approximately 10 minutes, or until the vegetables are tender. Serve with Cilantro and Yogurt to mix in.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COLLETTEDUCK.
Add cauliflower, onion, red pepper, and curry powder and cook for 1 minute, stirring constantly. Add broth, salt, chickpeas, and drained tomatoes then bring to a boil. Cover and reduce heat. Simmer for approximately 10 minutes, or until the vegetables are tender. Serve with Cilantro and Yogurt to mix in.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COLLETTEDUCK.
Nutritional Info Amount Per Serving
- Calories: 247.5
- Total Fat: 6.5 g
- Cholesterol: 3.8 mg
- Sodium: 751.6 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 7.5 g
- Protein: 12.2 g
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