This flavorful Indian-inspired curry recipe matches chickpeas with fresh sweet potato, cauliflower florets and canned tomatoes. You can substitute eggplant, carrots or squash. It’s nicely flavored with Indian traditional Madras curry powder, vegetable broth and cilantro. Serve with steamed rice or roti. Smart Recipes, Indian Recipes, Vegetables Recipes, Recipes Vegetables Indian Indian Chickpeas And Veggie Curry Indian Chickpeas And Veggie Curry Recipe | RecipeSavants.com PT30M Serves 4 Ingredients: 1.5 Teaspoons Olive Oil 1 Cup Sweet Potato 1 Cup Small Cauliflower Florets 0.25 Cup Yellow Onion 2 Teaspoons Madras Curry Powder 0.5 Cup Organic Vegetable Broth 0.25 Teaspoon Salt 15 Ounces Canned Chickpeas 15 Ounces Canned No-Salt-Added Diced Tomatoes 2 Tablespoons Fresh Cilantro 0.5 Cup Plain 2% Reduced-Fat Greek Yogurt In a large nonstick skillet, heat oil over medium-high heat and sauté sweet potato for about 3 minutes. Reduce heat to medium. Stir in onion, cauliflower and curry powder and sauté for about 1 minute. Add tomatoes with liquid, chickpeas, broth and bring to a boil. Reduce heat and simmer, covered for about 10 minutes, stirring occasionally. Garnish with cilantro and serve alongside yogurt.

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