Warm Vegetable Curry Recipe

Name: Warm Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups sweet potato (peeled) cut into 1/3 inch dice; 2 cups chopped cauliflower florets - cut into 1/2 to 1 inch chunks; 1 large onion, sliced; 1/2 teaspoon cinnamon; 1 teaspoon cumin; 1/2 teaspoon fennel seeds; 1 tablespoon fresh ginger, peeled and minced; 1 15 oz can garbanzo beans, drained; 1 large tomato, chopped; 1 14 oz can tomato sauce; 1 teaspoon kosher salt; 1 cup frozen peas; 1/3 cup cilantro, chopped; 1/2 cup 2% greek yogurt; 1 tablespoon olive oil; 1/8 teaspoon red pepper flakes; 2 tablespoons curry powder; 1/2 cup vegetable broth

Servings: persons

2 cups sweet potato (peeled) cut into 1/3 inch dice
2 cups chopped cauliflower florets - cut into 1/2 to 1 inch chunks
1 large onion, sliced
1/2 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon fennel seeds
1 tablespoon fresh ginger, peeled and minced
1 15 oz can garbanzo beans, drained
1 large tomato, chopped
1 14 oz can tomato sauce
1 teaspoon kosher salt
1 cup frozen peas
1/3 cup cilantro, chopped
1/2 cup 2% greek yogurt
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
2 tablespoons curry powder
1/2 cup vegetable broth

1
Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown.
2
Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally.
3
Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary.
4
Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups sweet potato (peeled) cut into 1/3 inch dice, 2 cups chopped cauliflower florets - cut into 1/2 to 1 inch chunks, 1 large onion, sliced, 1/2 teaspoon cinnamon, and more.

Yes, Warm Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Vegetable Curry

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