Fall veggie curry over cashew coconut rice

Ingredients

Curry

Olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons yellow or Madras curry powder
1/2 cup vegetable broth
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt (optional)

Rice

1 cup basmati rice
1/4 cup coarsely chopped cashews (add more if you like)
1/4 - 1/3 cup flaked coconut (optional if you don't like coconut)

Easy

Directions

1. Cook the rice according to the package directions.

2. Once done, stir in cashews and coconut. Keep warm.

3. Meanwhile, heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan.

4. Add sweet potato and saute for about 3 minutes (you want it to be slightly tender but not mushy).

5. Reduce heat to medium and add cauliflower, onion, and curry powder.

6. Stir constantly and cook for 1 minute.

7. Add broth, salt, chickpeas, and diced tomatoes.

8. Bring to a boil, cover, and reduce heat. Simmer for about 10 minutes or until the veggies are tender.

9. Serve with a dollop of greek yogurt over the cashew coconut rice.

main courses, vegetarian curry August 18, 2012 04:38

Author myrecipes.com/recipe/fall-...