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Happy Friday! Thank heavens – I was so ready for this week to be over 🙂 Wishing my life away waiting on the weekends. I have a fun dessert planned for this weekend so be sure to check back.
I found this recipe in the October 2010 issue of Cooking Light magazine and it calls for ingredients I normally have in the house – except curry. I have never cooked with curry but my husband loves it. I was sold when I noticed that it can be ready in 30 minutes!
Peel and dice 1 cup of sweet potatoes, 1 cup of cauliflower florets, 1/4 cup yellow onion.
Drain and rinse one can of chickpeas.
Saute the sweet potato in olive oil for about 3 minutes.
Add the onion, cauliflower and curry powder.
Continue to cook for 1 minute stirring constantly.
Add all the remaining ingredients and bring to a boil.
Cover and simmer 10 minutes or until vegetables are tender.
The recipe calls for it to be served over Basmati Rice with cashews but I served it with Quinoa.
I really liked it with Quinoa and the cashews added an awesome crunch.
Top it with plain Greek yogurt and chopped fresh cilantro.
My husband, the world traveler, liked it a lot and I guess he would be glad if I made it again. I will keep this recipe at the top of the pile and may make it again soon.
It’s getting cold tonight and we will probably need to turn on the heat. Going to head out in the morning and power walk with the Ipod. I guess I better find some long pants! Have a great weekend and thanks for stopping by! Tricia
Fall Vegetable Curry with Cashew Basmati Rice
1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
(No Madras? Try 1 1/2 teaspoons regular curry and 1/2 teaspoon red pepper)
1/2 Cup organic vegetable broth (such as Swanson)
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain reduced-fat Greek yogurt
Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
Basmati Rice – cook 1 cup basmati rice according to package direction, omitting salt and fat. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt.
Kari Lindsay says
Tricia, I love dishes that are totally healthy, but also super tasty! I could eat this for a week and not get bored!
Anonymous says
It was good. Now if we can just figure out how to say Quinoa! 🙂 The box says "keen-wa"…but is that KEEN-wa or keen-WA? Whatever, it was tasty. <br /><br />Traveling Husband