Fall Vegetable Curry

Ingredients

• 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

• Directions

• 1. 1. Heat olive oil in a large nonstick skillet over medium-high heat. 
  2. 2. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. 
  3. 3. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. 
  4. 4. 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.