This recipe was inspired by a vegetable curry from Cooking Light – I had selected the recipe for our weeknight meal plan but read the reviews after shopping – not so good. So I started with the basic premise and went a little crazy, with delicious results. Serve with basmati rice and naan bread.

Ingredients

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

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.