Vegetable Curry

Vegetable Curry

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Course: Soup
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 472kcal



  • 1 cup Sweet Potato Peeled & Diced
  • 1 cup Cauliflower Florets
  • 1/4 cup Yellow Onion Thinly Sliced
  • 2 tbsp Cilantro Chopped
  • 2 tsp Madras Curry Powder
  • 1 15.5 oz can Unsalted Garbanzo Beans Drained & Rinsed
  • 1 14.5 oz can Diced Tomatoes
  • 1/2 cup Vegetable Broth
  • 1 tbsp Olive Oil
  • 1/2 cup Plain Greek Yogurt
  • 2 cup White Long Grain Rice
  • 1/4 cup Raw Unsalted Cashews
  • 3 cup Water


  • 1/2 tsp Salt


  • Cook 2 cups white/brown rice. PRO TIP: Use a rice cooker and set it to start in the morning. Brown rice take twice as long as white rice.
  • In a large pan, heat Olive Oil over medium-high heat. Add sweet potato and cook for 3 minutes. Reduce heat and add Cauliflower Florets, Onion and Curry Powder stirring frequently. Add broth, salt (1/4 tsp. Salt), Chickpeas (Garbanzo Beans) and tomatoes. Bring mixture to a boil then cover and reduce heat and allow to simmer for 10 minutes. Stir occasionally.
  • Place rice into bowls. Cover with Sweet Potato & Chickpea mixture. Top with Chopped Cilantro, Yogurt, Cashews and Lime Juice.


Calories: 472kcal | Carbohydrates: 87g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 459mg | Potassium: 412mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4793IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 2mg
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Adapted from “Fall Vegetable Curry” found within | November 2017 by Elizabeth Nelson

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