Vegetable Curry

I found this recipe on MyRecipes.com and knew I had to try it. I had cauliflower, zucchini, yellow squash and cilantro from the SLO Veg box, and a million things to try with it, but what I really wanted to use was my Garam Masala curry spice that was sitting in the cabinet being all lonely and under-utilized. I have to say, after tasting this conconction, "good choice!". Yes, it was tasty! Good thing, too, because we took bowls of it in our lunch all week.

I had everything else I needed in the pantry today, too, like garbanzo beans and sweet potatoes and diced tomatoes. I also had a couple of pork cutlets, so I sauteed them and cubed the meat up and added it to this dish for a complete main dish, or you could leave it out and have a great vegetarian stew.

Original recipe link:

http://www.myrecipes.com/recipe/fall-vegetable-curry-10000002012769/

Vegetable Curry with Pork

Pantry staples!

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 yellow squash, diced
1 zucchini, diced

2 teaspoons Madras curry powder (I substitued Garam Masala)

1/2 cup organic vegetable broth (such as Swanson)

1/4 teaspoon salt1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1/2 cup plain 2% reduced-fat Greek yogurt

Preparation

1. Heat olive oil in a large nonstick skillet over medium-high heat. Brown pork cutlet and cook for 5 minutes on each side, then remove to a platter. Add sweet potato to pan; sauté 3 minutes. 2, Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. 3. Add broth and next 3 ingredients (through tomatoes); bring to a boil. 4. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. 5. Sprinkle with cilantro; serve with yogurt over quinoa.

This curry stew makes a pretty main meal.