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

Fall Vegetable Curry

Cook Time: 15 minutes
Total Time: 15 minutes


  • 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

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  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

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