Fall Vegetable Curry

Even though it doesn't feel like fall where I live, I'm sure it does where some of you are, so let's celebrate the delicious, rich flavors that come this time of year. Sweet potatoes add sweetness and curry gives a little bit of heat. This was so good, I couldn't wait to eat the leftovers the next day. Serve with rice or couscous, as I did, to round out this yummy dish....


1 1/2 tsp olive oil
1 Cup diced and peeled sweet potatoes
1 Cup cauliflower cut into bite sized pieces
1/4 thinly sliced yellow onion
2 tsp curry powder (add more if you like it spicier)
1/2 Cup vegetable broth
1/4 tsp salt
1 (15 oz) can chick peas, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained, (try to get the no-salt kind)
2 tbsp cilantro
1/2 Cup Greek style yogurt

1. Heat olive oil in a large non-stick pan over medium-high heat. Add sweet potatoes and saute for about 3 minutes.
2. Decrease heat to medium, add cauliflower, onions, and curry powder. Stir to combine and cook for 1 minute.
3. Add broth, salt, beans and tomatoes. Bring to a boil, cover and reduce to a simmer.
4. Simmer for about 10 minutes until veggies are tender, add another 1/2 of broth if it becomes too thick. Serve over couscous (or rice) sprinkle with cilantro and add a scoop of yogurt.



This recipe came from CookingLight.com and equals to 6 points on WeightWatchers.