Meatless Monday Recipe – Fall Vegetable Curry

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

1 ½ tsp olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
1 tsp Madras curry powder
½ cup vegetable broth
¼ tsp salt
1 (15-oz) can chickpeas, rinsed and drained
1 (14.5-oz) diced tomatoes, undrained
2 Tbsp chopped fresh cilantro
½ cup plain 2% reduced-fat Greek yogurt

1. 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.
2. Add broth, salt, chickpeas, and tomatoes and bring to a boil. Cover, reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally.
3. Prior to serving, sprinkle with cilantro and serve with the yogurt.

Yield: 4 servings

Nutrition Information per Serving: 231 calories, 3.9 g total fat, 0.9 g saturated fat, 10.4 g protein, 40.8 g carbohydrate, 8.6 g fiber, 2 mg cholesterol

Recipe from Cooking Light, October 2010


1 Comment

Filed under Nourish the Body

One response to “Meatless Monday Recipe – Fall Vegetable Curry

  1. Pingback: Cauliflower – The New “It” Vegetable? | Executive Dining's Nourishment

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