• 1½ teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • ¼ cup thinly sliced yellow onion
  • 2 teaspoons curry powder
  • ½ cup vegetable broth
  • ¼ teaspoon salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can low sodium diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro
  • ½ cup plain 2% reduced-fat Greek yogurt

 

Directions:

  • 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, salt, chickpeas and diced tomatoes and bring to a boil.
  • Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
  • Sprinkle with cilantro; serve with yogurt.
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