Fall Vegetable Curry

by Anne Bennett on November 28, 2016


Veggie-packed Indian fare from Cooking Light

I don’t celebrate Meatless Mondays religiously, but I do enjoy a vegetarian main course every now and then. After last week’s Thanksgiving feast I’m more than ready to go meatless. While we’re at it, something that doesn’t have a zillion calories would be a welcome (what an understatement!) relief.

This vegetable curry from Cooking Light is a healthful change of pace from all the turkey, stuffing and mashed potatoes we may have scarfed. It’s delicious, takes only about 30 minutes to prepare and is low in fat, calories and WW Points. I serve this with brown rice; if you do, add 3 WW Points per half-cup. All in all, a pretty painless penance to have to pay for last week’s indulgence.

1 1/2 tsp. olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced onion
2 tsp. curry powder
1/2 cup chicken broth
1/2 tsp. salt
1 (15-oz.) can chickpeas, rinsed and drained
1 (14.5-oz.) can diced tomatoes, undrained
2 Tbsp. chopped fresh cilantro
1/2 cup plain Greek yogurt

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato and sauté 3 minutes. Lower heat and add cauliflower, onion and curry powder; cook 1 minute, stirring constantly. Add broth, salt, chickpeas and tomatoes and bring to a boil. Cover, reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro and serve with yogurt.

Serves 4 (serving size: 1 cup curry and 2 Tbsp. yogurt)
WW SmartPoints per serving: 6

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