Fall Vegetable Curry

Cauliflower, sweet potatoes, and chickpeas simmer together in a spicy curry sauce to create a memorable fall meal. So fall is finally here, time for hearty soups, pumpkin pies, football and  family get togethers. I was hoping to make a pumpkin recipe for the first day of fall, but I went to three different grocery stores looking for purred pumpkin and there was none to be found! Instead I decided on this hearty vegetable curry. Indian food is my all time favorite ethic food. Looking back on my previous posts, I cannot believe that this is my first Indian recipe. This recipe is quick and easy to make for a busy weeknight meal. Thirty minutes is all you need to make a spicy, delicious and satisfying vegetable curry.

Fall Vegetable Curry

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Ingredients:

  • 1 cup basmati rice
  • 1/4 cup unsalted cashews
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons  olive oil
  • 1  cup diced peeled sweet potato
  • 1  cup small cauliflower florets
  • 1/4  cup thinly sliced yellow onion
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground red pepper
  • 1/2 cup vegetable broth
  • 1/4 teaspoon  salt
  • 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 Greek yogurt

Directions:

  1. Cook 1 cup of basmati rice according to package directions. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt.
  2. 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, salt, chickpeas and  and 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.

Source: adapted from Cooking Light Magazine, October 2010

9 Responses to “Fall Vegetable Curry”

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    1
    Mihaela — September 23, 2010 @ 10:11 am

    Recently I tried a curry soup and I liked so much. I think your Fall Vegetable Curry is tasty, too. Before I was not a curry fan, but I changed my mind. I have to try your recipes.

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    2
    Susi — September 23, 2010 @ 12:02 pm

    Beautiful looking curry! The colors are amazing and what a perfect dish to ring in fall!

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    3
    oneordinaryday — September 23, 2010 @ 12:53 pm

    Hope you can get your hands on some pumpkin puree, but in the meantime, I’m happy to see you post this curry recipe. I’m always looking for hearty things to make this time of year and this fits the bill perfectly.

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    4
    May Ling Wu — September 24, 2010 @ 12:27 pm

    Love curry and the idea of only veggies. Great for the diet, I find myself eating heavier foods in the fall/winter.

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    5
    3rdfloorbakes — October 14, 2010 @ 6:29 pm

    I used this recipe last night for a potluck dinner and it was a big hit!

    • Christina replied: — October 15th, 2010 @ 11:36 pm

      Excellent!!! I am so glad that everyone enjoyed it. It is so perfect for this time of year! :)

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    6
    Eileen — October 6, 2011 @ 10:31 am

    They put halloween candy on store displays in August, but you have to hunt for the pumpkin puree before November. What are they thinking? I’m on the hunt, too. Good luck!

    • Christina replied: — October 9th, 2011 @ 9:50 pm

      Ha!! Your comment made me laugh…I never thought of it that way before! :D Hope you are able to find some soon!

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