Vegetable Curry

curry
1/4 cup thinly sliced yellow onion
2 teaspoons  curry powder
1/2 cup vegetable broth
1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 teaspoon salt
1 can c garbanzo beans, rinsed and drained
1  can  diced tomatoes, undrained
2 tablespoons chopped fresh cilantro

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes.

Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.

Add broth and salt, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.

Sprinkle with cilantro

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