Wednesday: Fall Vegetable Curry

Adapted from Cooking Light

Personal Note: This meal was inspired by another goal of mine; eat more seasonal produce. SmithCale is the curry guru in this house, and I had never EVER had anything curried until this year. I have to admit, it took me a few tries, but I cannot tell you how much this dish surprised me. Mainly the cauliflower portion of the show, it’s still not my favorite vegetable, but this is by FAR the BEST way to eat it. Find your inner Slum Dog and become a well curried Milla-naire!

Plan of Attack:

1. Cook rice

2. Prep veggies

3. Cook Curry

Ingredients for 3:

3 servings of rice cooking according to package directions

1 ½ tsp olive oil

1 medium sweet potato, peeled and diced

1 small head of cauliflower cut into florets

¼ C sliced yellow onion

2 tsp curry powder (I used lemon curry powder, and it turned my cauliflower yellow! I thought it was so much more fun that way!)

½ veggie broth

¼ tsp salt

1 15oz can chickpeas (garbanzo beans), rinsed and drained

1 14.5oz can diced tomatoes, No salt added, undrained

2 Tbsp chopped cilantro

Instructions:

1. Cook rice according to package directions
2. Heat olive oil in a nonstick skillet over medium-high heat. Add sweet potatoes and sauté 3 minutes
3. Decrease heat to medium. Add cauliflower, onion and curry powder; cook 1 minute stirring constantly
4. Add broth, salt, chickpeas and tomatoes; bring to a boil. Cover; reduce heat and simmer 10 minutes or until vegetable are tender, stirring occasionally.
5. Serve over rice; sprinkle with cilantro
6. Enjoy!

Nutritional Info, per serving of curry:

308 calories

5.2 g total fat (1.2 saturated)

2.7 mg cholesterol

54.4 g carbohydrates

11.5 g fiber

13.9 g protein