Sweet Potato, Chickpea and Cauliflower Curry

Sweet Potato, Chickpea and Cauliflower Curry

11 ingredients
164 calories
17 min cook time


11 total
½ cup plain lowfat or fat free Greek yogurt
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup low sodium vegetable broth
¼ to ½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
2 to 3 teaspoons curry powder
1 clove garlic, chopped
½ cup chopped red onion
1 ½ cups chopped, peeled sweet potato (about 1 small)
2 cups small cauliflower florets
1 tablespoon extra virgin olive oil


Prep: 5
Cook: 17
Wait: 0
Serving: 5
Step 3
Stir in chickpeas. Stir in yogurt. Serve over quinoa or brown rice, if desired. Garnish with dollop of yogurt and chopped cilantro, if desired.
Preparation: 5 min
Step 1
Heat oil in a large skillet over medium heat. Add cauliflower, sweet potato, onion, garlic, curry, salt and crushed red pepper. Cook, stirring occasionally, for 5 minutes.
Cooking: 5 min
Step 2
Add broth; bring to a boil. Reduce heat to low; cover. Cook for about 10 minutes or until vegetables are tender. Remove from heat.
Cooking: 12 min

Nutrition Information

164 calories per serving
Serving size: 5
4.93g fat
23.32g carbs
8.02g protein
% DV*
Total Fat 5g
Saturated Fat 4g
Cholesterol 3mg
Sodium 504mg
Carbohydrates 23g
Dietary Fiber 6g
Sugars 0g
Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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