Thursday, January 17, 2013

Fall Vegetable Curry (Vegetarian/Vegan)

As you probably already know, there are a LOT of vegetarian dishes in Indian cooking. I've even posted one of my favorites here before - aloo gobi. Not all Indian dishes are crazy spicy, nor do they require hard-to-find special ingredients or take hours to prepare. 

This dish, for example, takes about 30 minutes from start to finish, can be prepared all in a single pot, and is both healthy and delicious. You should be able to find ALL of the necessary ingredients at any grocery store. This dish is vegetarian, and easily made vegan simply by choosing a non-dairy yogurt such as soy or coconut milk yogurt, which are becoming more and more easy to find in "regular" grocery stores (our local Publix has both of these vegan options!). 

I prefer my curry served atop brown rice, with a nice piece of naan (naan may NOT be vegan-friendly, so keep that in mind!).  

Fall Vegetable Curry
adapted from Cooking Light

1 1/2 tsp olive oil
1 cup peeled & diced sweet potato
1 cup cauliflower florets
1/4 cup thinly sliced sweet onion
2 tsp Madras curry powder (regular curry powder is fine, too) 
1/2 cup vegetable broth
1 15oz can chickpeas/garbanzo beans, rinsed & drained
1 14.5oz can diced tomatoes (do not drain)
1/4 tsp salt
2 Tbsp chopped cilantro
1/2 cup plain Greek yogurt (use soy or coconut milk yogurt for vegan)

Heat olive oil over medium-high heat. Add the sweet potato and saute for 3 minutes. 

Reduce the heat to medium, then add the cauliflower, onion and curry powder. Cook for 1 minute, stirring constantly. 

Add the broth, chickpeas, diced tomatoes and salt. Bring to a boil, then cover, reduce the heat, and simmer for 10 minutes, stirring occasionally, until the vegetables are tender. 

Combine the cilantro and yogurt; serve atop the curry. 

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