Fall Vegetable Curry

Name: Fall Vegetable Curry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 425 grams chickpeas (garbanzo beans), rinsed and drained; 411 grams no-salt-added diced tomatoes, undrained; 237 milliliters cauliflower florets; 2 teaspoons Madras curry powder; 2 Tbsps chopped fresh cilantro; 2 teaspoons olive oil; 118 milliliters plain 2% reduced-fat Greek yogurt; 0 teaspoons salt; 237 milliliters diced peeled sweet potato; 118 milliliters organic vegetable broth (such as Swanson); 59 milliliters thinly sliced yellow onion

The recipe Fall Vegetable Curry could satisfy your Indian craving in approximately 25 minutes. This recipe makes 4 servings with 198 calories, 11g of protein, and 4g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegetarian diet. If you have chickpeas, cilantro, vegetable broth, and a few other ingredients on hand, you can make it.

Instructions

Heat olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add sweet potato to pan; saut 3 minutes. Decrease heat to medium.

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Sweet Potato

Equipment you will use

Frying Pan

Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.

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Curry Powder

Cauliflower

Onion

Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.

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Vegetable

Tomato

Broth

Sprinkle with cilantro; serve with yogurt.

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Cilantro

Yogurt

Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $1

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Viognier

Wine

is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider

Ingredients you will need

Chickpeas

Tomato

Apricot

Yogurt

Peach

Wine

Equipment

Frying Pan

Ingredients

Servings:

425grams

chickpeas (garbanzo beans), rinsed and drained 411grams

no-salt-added diced tomatoes, undrained 237milliliters

cauliflower florets 2teaspoons

Madras curry powder 2Tbsps

chopped fresh cilantro 2teaspoons

olive oil 118milliliters

plain 2% reduced-fat Greek yogurt 0teaspoons

salt 237milliliters

diced peeled sweet potato 118milliliters

organic vegetable broth (such as Swanson)59milliliters

thinly sliced yellow onion

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.