Source: Food52, January 9, 2010
2 cups sweet potato (peeled) cut into 1/3 inch dice
2 cups chopped cauliflower florets – cut into 1/2 to 1 inch chunks
1 large onion, sliced
1/2 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon fennel seeds
1 tablespoon fresh ginger, peeled and minced
1 15 oz can garbanzo beans, drained
1 large tomato, chopped
1 14 oz can tomato sauce
1 teaspoon kosher salt
1 cup frozen peas
1/3 cup cilantro, chopped
1/2 cup 2% greek yogurt
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
2 tablespoons curry powder
1/2 cup vegetable broth
- Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown.
- Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally.
- Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary.
- Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.
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