Fall Vegetable Curry

Ingredients

• 15 ounce garbanzo beans rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup cauliflower florets 
• 2 teaspoons curry powder 
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 teaspoons olive oil 
• 0.5 cup greek yogurt plain 2% reduced-fat
• 0.3 teaspoon salt 
• 1 cup sweet potatoes and into diced peeled
• 0.5 cup vegetable stock organic (such as Swanson)
• 0.3 cup onion yellow thinly sliced

Equipment

• frying pan

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add sweet potato to pan; saut 3 minutes. Decrease heat to medium.
3. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
4. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
5. Sprinkle with cilantro; serve with yogurt.
6. Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $1
7. is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider