lunches this week – fall vegetable curry


Courtesy of Cooking Light


  • 1 1/2 tsp olive oil
  • 1 cup sweet potato,  peeled and diced
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 tsp  curry powder
  • 1/2 cup organic vegetable broth
  • 1/4 tsp salt
  • 15 oz  can chickpeas,  rinsed and drained
  • 14.5 oz  can no salt added diced tomatoes,  with juice


  1. Heat olive oil in large non-stick sleet over medium-high heat.
  2. Add sweet potato to pan,  sauté for 3 minutes.
  3. Decrease heat to medium,  add cauliflower,  onion, and curry powder; cook 1 minute, stirring constantly.
  4. Add broth,  salt,  chickpeas, and tomatoes, bring to a boil.
  5. Cover,  reduce heat, and simmer for 10 minutes or until vegetables are tender.

* Sprinkle with chopped cilantro

** Serve with yogurt

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