Fall Vegetable Curry

• 1 1/2 teaspoons olive oil
• 1 cup diced peeled sweet potato
• 1 cup small cauliflower floret
• 1/4 cup thinly sliced yellow onion
• 2 teaspoons Madras curry powder
• 1/2 cup organic vegetable broth (such as Swanson)
• 1/4 teaspoon salt
• 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1/2 cup plain 2% reduced-fat Greek yogurt

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add sweet potato to pan; saute 3 minutes.
3. Decrease heat to medium.
4. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
5. Add broth and next 3 ingredients (through tomatoes); bring to a boil.
6. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
7. Sprinkle with cilantro; serve with yogurt.

olive oil, peeled sweet potato, cauliflower, onion, curry powder, vegetable broth, salt, chickpeas, salt, fresh cilantro, yogurt

Taken from www.food.com/recipe/fall-vegetable-curry-439830 (may not work)