Fall Vegetable Curry

This is so easy and SO tasty. I added some almonds because I thought it could use a little variation in the texture. And I'm really glad I did. It added some great flavor as well as some crunch. Perfect weeknight dish!

Fall Vegetable Curry
A variation on this recipe from Cooking Light



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 Madras curry powder
1/2 cup organic vegetable broth
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup almonds
2 tablespoons chopped fresh cilantro
Cooked rice

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. 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. Add yogurt and almonds, and simmer for another couple minutes, or until heated through. Sprinkle with cilantro; serve over rice.