Fall Vegetable Curry

I decided to start trying out some side dishes for Thanksgiving last night. This recipe was so simple with very few ingredients and was bursting with flavor!

Ingredients: photo1

  • 1 1/2 teaspoons olive oil
  • 1 cup diced peeled sweet potato
  • 1/2 small onion finely diced
  • 2 teaspoons curry powder
  • 1 cup fresh cauliflower (chop into smaller pieces)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1/2 cup organic low sodium vegetable broth
  • 1 15 oz. can of organic garbanzo beans
  • 1 1/2 cup boxed or jarred chopped tomatoes
  • 1 teaspoon cilantro paste or fresh cilantro to sprinkle
  • 2 cups fresh chopped spinach
  • Greek yogurt for topping
  • 1 pomegranate *Don’t mind my legwarmers, just came from Pure Barre 🙂


  1. Start by peeling and dicing the sweet potatoes. Add the olive oil to a medium sized skillet and turn heat to medium high, add the sweet potatoes. Let cook for about 5 minutes, stirring frequently.
  2. Decrease the heat to medium and add the onions, cauliflower, tumeric, cumin, cilantro paste (if using fresh just sprinkle it on top of your plate at the end) and curry powder, cook for 3 minutes, stirring frequently.
  3. Add the vegetable broth, tomatoes, salt and pepper and garbanzo beans.
  4. Bring to a boil, cover and reduce heat to low and cook for 20-25 minutes, stirring occasionally.
  5. Take a pomegranate and cut in half, take the one half and squeeze and mix some fresh juice into the dish. Take the other half and get all of the seeds out and sprinkle on top of the dish at the very end.
  6. Add the spinach right before serving, simply fold it into the dish so that it absorbs and wilts down.
  7. Add a dollop of green yogurt, and sprinkle with pomegranate seeds and fresh cilantro (if using).photo

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