Fall Vegetable Curry

"Found this one on Cooking Light's website and am excited to try it as the weather changes. Serving size: 1 cup curry and 2 tablespoons yogurt Noted in recipe: 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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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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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 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.

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RECIPE SUBMITTED BY

I've been trying to eat healthier and am always on the lookout for new recipes. I really enjoying trying new vegetarian dishes, somewhat to the dismay of my husband.
 
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