Go Back
+ servings

Vegetable Curry

No ratings yet
Print Pin
Course: Soup
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 472kcal

Equipment

Ingredients

  • 1 cup Sweet Potato Peeled & Diced
  • 1 cup Cauliflower Florets
  • ¼ cup Yellow Onion Thinly Sliced
  • 2 tablespoon Cilantro Chopped
  • 2 teaspoon Madras Curry Powder
  • 1 15.5 oz can Unsalted Garbanzo Beans Drained & Rinsed
  • 1 14.5 oz can Diced Tomatoes
  • ½ cup Vegetable Broth
  • 1 tablespoon Olive Oil
  • ½ cup Plain Greek Yogurt
  • 2 cup White Long Grain Rice
  • ¼ cup Raw Unsalted Cashews
  • 3 cup Water

Seasoning

  • ½ teaspoon Salt

Instructions

  • 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 (¼ 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.

Nutrition

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
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes