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Name: Fall Vegetable Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tbsp olive oil; 1 cup diced and peeled butternut squash can use sweet potatoes; 1 cup small cauliflower florets; 1/4 cup thinly sliceed yellow onion; 2 tsp madras curry; 1/2 cup vegetable broth; 1/2 tsp salt; 1 15 0z unsalted chickpeas rinsed and drained; 1 14.5 oz unsalted diced tonatoes undrained; 2 8.8 oz precooked brown rice; 1/2 cup plain 2% reduced-fat greek yogurt; 1/4 cup unsalted cashews; 2 tbsp chopped cilantro

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INGREDIENTS

1 tbsp olive oil
1 cup diced and peeled butternut squash ; can use sweet potatoes
1 cup small cauliflower florets
1/4 cup thinly sliceed yellow onion
2 tsp madras curry
1/2 cup vegetable broth
1/2 tsp salt
1 15 0z unsalted chickpeas ; rinsed and drained
1 14.5 oz unsalted diced tonatoes ; undrained
2 8.8 oz precooked brown rice
1/2 cup plain 2% reduced-fat greek yogurt
1/4 cup unsalted cashews
2 tbsp chopped cilantro

INSTRUCTIONS

heat olive oiling a large skillet over med-hi heat. Add squash or sweet potato; sauce 3 min.

Reduce heat to medium. Add cauliflower, onion, and curry powder; cook 1 min, stirring constantly.

Add broth, 1/4 tsp salt, chickpeas, and tomatoes; bring to a boil. Cover and reduce heat.

Simmer 10 min or until vegetables are tender, stirring occasionally.

Heat rice according the package. Place rice in a bowl; stir in remaining 1/4 tsp salt. Divide

the rice and top evenly with the vegetable mixture, yogurt, cashews and chopped cilantro.

NOTES

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 1 Servings

Calories: 232
Calories from Fat: 173 (75%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 280.7mg		10 %
Potassium 196.2mg		5 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 11.7g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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