4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)
We crave this kind of warm, fragrant, foolproof vegetarian dish on cooler nights. Indian-style curries can seem out of reach for cooks who think they need a pantry’s worth of exotic spices. This dish uses just one, Madras curry powder, which has a bit of a kick from ground dried chiles. You can also substitute 11/2 teaspoons regular curry powder and 1/2 teaspoon ground red pepper. Instead of white basmati rice, we’ve updated the side dish with precooked, microwaveable brown rice, one of our favorite healthy convenience items.
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
How to Make It
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.
Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider
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