Fall Vegetable Curry

Ingredients:

Directions:

  1. Cook 1 cup of basmati rice according to package directions. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt.
  2. 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, salt, chickpeas and  and 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.

Yields: 4 Servings

Printed From: www.sweetpeaskitchen.com