Fall Vegetable Curry

fall veggie curry
So, the last couple weeks I have been getting serious about eating healthier and working out again. This is a recipe I had saved from Cooking Light (way back in Dec 2010) and finally got around to making. It was super healthy and surprisingly delicious. Next time I will definitely add more sweet potatoes and cauliflower because I thought the ration of beans to veggies weighed a little too heavy on the bean side :-). I wish my family had loved it as much as I did! I had some friends over for lunch the next day though and they all loved it. The cashews in the rice added the winning touch in my book!

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 curry powder
1/2 cup organic vegetable broth (I used chicken broth)
1/4 teaspoon salt
1 (15-ounce) can chickpeas, 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 (I used FF)

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.