Fall Vegetable Curry

Joe and I have this great routine on Monday nights. (I probably find it more great than he does, but bear with me.) I go to my Zumba class after work to shake my booty and burn calories while looking like a flailing idiot (but a flailing idiot that's having fun). Then I come home, shower, and eat a home-cooked meal prepared lovingly by Joe while we watch Jeopardy! together. Finally, I curl up on the couch (while he retreats to the bedroom to do work or Spanish lessons) to watch that evening's episode of The Greatest Show of Our Time.

(Speaking of which, did you guys watch last night?! Uh, I basically needed a cold shower after the last 2 minutes of the episode. SO. GOOD.)

Anyway, this is what I came home to after Zumba last night. The apartment smelled amazing - even from the inside of the shower. Curry, you are so wonderful.

Fall Vegetable Curry
From Cooking Light
  • 1-1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 teaspoons Madras curry powder (if you don't have Madras, use regular curry powder and a pinch of cayenne pepper)
  • 1/2 cup vegetable broth
  • Salt to taste
  • 1 15-ounce can chickpeas, 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
  • Cooked rice, for serving (I used brown basmati)
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 and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt and cooked rice.

Variations: The original recipe suggested adding a handful of chopped cashews to the cooked rice just before serving.