Fall Vegetable Curry

Turns out I’m not much of a blogger. But if at first you don’t succeed …. I forget the rest. But here’s a list of some places I have reviewed on Yelp.

No fun stories this time, just what we ate for dinner last night! And I should also note, that I am not a very good food photographer, and all I have is a lousy iPhone.

Here’s what you need and what to do:

Fall Vegetable Curry

1 ½ cups sweet potato diced (small)

1 ½ cups cauliflower florets
½ yellow onion
¼  can of chickpeas (rinsed and drained)
1 (15 oz) can diced tomatoes -undrained
½  cup vegetable broth
½ – 1 teaspoon salt
1 ½ teaspoons curry powder
¼ – ½ teaspoon red pepper
2 tablespoons chopped cilantro
plain greek yogurt

*you can also use madras chili powder instead of the curry powder and red pepper

rice: (cook the rice and add the cashews and a bit of salt if needed after rice is cooked)

¼ – ½ cup cashew pieces
1 cup basmati rice

– Over medium high heat, saute sweet potatoes for 5 minutes

– Decrease heat and add cauliflower, onion, curry powder, and red pepper flakes. Cook for a few minutes (3?), stirring the whole time
– Add broth, salt, chickpeas, and tomatoes. Bring to a boil.
– Cover, reduce heat to simmer until veggies are soft (15 – 20 minutes). Stir occasionally. Add salt to taste.
– Sprinkle with cilantro and serve with rice, and greek yogurt.

(This recipe was good for dinner for 2 people twice, so if you already have the spices it’s a really inexpensive meal!! )

Adapted from cooking light magazine Oct. 2010

Back to packing for the Texodus part 2!


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