Friday, December 19, 2014

Fall Vegetable Curry - Create a Stir-fry

Oh comfort food - I absolutely love you. A few years back, I went on a crazy curry obsession. We had a local little place that made it in all sorts of colors and forms and it was Amazing!  It is no wonder half the world eats the stuff daily - that many people's taste buds cannot be wrong. 

It isn't hard to make, it comes together quick and easy - with the most time consuming part being the vegetable chopping. You can add pretty much whatever you want - You can toss in whatever you feel like, veggies, meats, beans, dried fruits - anything goes!! 

This is a recipe for a very simple vegetable curry made with fall vegetables and very little heat. It was made as an introduction for the small kids to the taste of curry. They absolutely loved it.

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
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 2% reduced-fat Greek yogurt

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 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.