I want to start transitioning to fall recipes; you know, the casseroles, baked pastas, something roasting slowly in the oven, but it's just been too warm. I've had to settle for 'tweener dishes such as the Fall Vegetable Curry below:
Fall Vegetable Curry (Ckng Lght Oct 10)
I love Indian flavors and this one called to me as soon as I opened the magazine. The problem...the Husband does like cauliflower. The solution...I subbed parsnips! Fresh from the garden even. This came together fairly quickly once everything was peeled and diced. I used part Hot Curry (Penzey's) and part Sweet Curry (also Penzey's) for a nice blend but not overly spicy. I cooked up some basmati rice on the side with a touch of saffron. Delish!
Total: 30 minutes
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)
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
1. 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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