DAY 14 DINNER: Cauliflower Vegetable CurryChopping Board & Spices

Ingredients:

  • 1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 teaspoons curry powder
  • 1/2 cup vegetable broth
  • 1/4 teaspoon salt
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-ounce) can low sodium diced tomatoes, undrained
  • 2 tablespoons chopped fresh cilantro

Directions:

  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium.
  3. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
  4. Add broth, salt, chickpeas and diced tomatoes and bring to a boil.
  5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
  6. Sprinkle with cilantro