I like the flavor of curry (in small amounts) but my husband is not such a great fan so when I make this recipe I do not use the entire amount (calls for 1-2 teaspoons, I use one). I also like put the vegetable mixture over cooked rice or soba rice noodles – Delish! You can also put most any vegetables in you have right now but I choose these because they are a good fall find right now. Enjoy!!! For comments/questions email firstname.lastname@example.org
1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
1-2 teaspoons curry powder (depending on taste preference)
1/2 cup vegetable broth
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained or you can use fresh chopped Roma
2 tablespoons chopped fresh cilantro
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 and next 2 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve over cooked Jasmine rice or soba rice noodles.
NOTE: you can make it a bit more Thai flavored if you want by putting green curry paste in the recipe instead of the powder.