After a glorious, glorious DC summer, the weather is starting to get cool. While I’m sure I’ll take this back in the coming weeks/months, it’s actually exciting to get back to cooking with some hearty vegetables and to making stews. It’s been a couple of late nights at the office for the husband and me, so I’m looking to keep it light, healthy and nutritious tonight. I’m testing a new recipe for vegetable curry – making some tweaks along the way, of course.
Sweet Potato and Cauliflower
- basmati rice
- olive oil
- 1 sweet potato, peeled and cubed
- 1 head cauliflower, cut into florets
- 1/2 sliced onion
- 2 teaspoons curry powder
- 1 cup broth (veggie, chicken)
- 1 can chickpeas, drained
- 1 can diced tomatoes (I used one with green chilis, to add spice)
- crushed red pepper
- dash red wine
- toppings: greek yogurt or sour cream, cilantro
- If you’re using basmati rice, get it started according to the package directions. It will take quite a bit longer than the rest of the dish!
- Heat olive oil in a large skillet over medium-high heat. Add the sweet potato and cook 3-5 minutes.
- Reduce the heat; add the cauliflower, onion, and curry powder; add a dash of red wine if you like. Mix everything together for about a minute.
- Add broth, salt, chickpeas, crushed red pepper and tomatoes; bring to a boil.
- Give everything a good mix, reduce heat, cover and cook about 15 minutes (should be just about the right time to serve with the rice!).
- Serve with yogurt, cilantro, whatever you like.
Yum! Surprisingly developed flavors for such a quick meal, and it’s (healthy) comfort in a bowl. Definitely worth another go…maybe next time, with naan?