Hearty Vegetable Curry

Hearty Vegetable Curry  

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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 diced tomatoes and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.

  • 2.0 tablespoons cilantro
  • 1.0 15 oz can diced tomatos
  • 1.0 15 oz can chickpeas
  • 0.25 teaspoon salt
  • 0.5 cup vegetable broth
  • 2.0 teaspoons curry powder
  • 0.25 cup thinly sliced yellow onion
  • 1.0 cup cauliflower
  • 1.0 cup peeled sweet potato
  • 1.5 teaspoons olive oil