Sweet Potato, Chickpea and Cauliflower Curry

Official goodNes™
Sweet Potato, Chickpea and Cauliflower Curry
5 min
17 min
Makes 5 servings, about 1 cup per serving


  • 1 tablespoon extra virgin olive oil
  • 2 cups small cauliflower florets
  • 1 ½ cups chopped, peeled sweet potato (about 1 small)
  • ½ cup chopped red onion
  • 1 clove garlic, chopped
  • 2 to 3 teaspoons curry powder
  • ½ teaspoon kosher salt
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 cup low sodium vegetable broth
  • 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
  • ½ cup plain lowfat or fat free Greek yogurt

Make It

Step 1

Heat oil in a large skillet over medium heat. Add cauliflower, sweet potato, onion, garlic, curry, salt and crushed red pepper. Cook, stirring occasionally, for 5 minutes.

Step 2

Add broth; bring to a boil. Reduce heat to low; cover. Cook for about 10 minutes or until vegetables are tender. Remove from heat.

Step 3

Stir in chickpeas. Stir in yogurt. Serve over quinoa or brown rice, if desired. Garnish with dollop of yogurt and chopped cilantro, if desired.

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