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Vegetable curry

Preparation and cooking time
25 min
6 persons
  • 200g/7 oz peeled sweet potato, cut into small dices
  • 200g/7 oz chopped cauliflower florets cut into small chunks
  • 1 large onion, sliced
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp fennel seeds
  • 1 tbsp fresh ginger, peeled and minced
  • 450g/1 lb can garbanzo beans, drained
  • 1 large tomato, chopped
  • 450g/1 lb can tomato sauce
  • 1 cup frozen peas
  • 1 cup cilantro, chopped
  • 170g/6 oz low fat yogurt
  • 1 tbsp olive oil
  • 1/8 tsp red pepper flakes
  • 2 tbsp curry powder
  • 120ml/4.2 fl oz vegetable broth
  • 1 tsp kosher salt

Heat the olive oil over medium-high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown. Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes. Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the vegetables are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Serve the curry over rice, top with a dollop of yogurt and some cilantro.