Fall Vegetable Curry

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
(Add 3 Points for 1/2 cup cooked rice)