What's on the Menu?- Monday

I found this fabulous recipe via COOKING LIGHT MAGAZINE. I see in the photo they show white rice, but I don't see it mentioned in the recipe. If you are going to do the rice, do brown whole grain variety; much better for you and you'll get additional fiber in the process.

Fall Vegetable Curry

Photo: John Autry; Styling: Leigh Ann Ross

Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.

Total: 30 minutes
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Ingredients

• 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 (such as Swanson)
• 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
• 2  tablespoons  chopped fresh cilantro
• 1/2  cup  plain 2% reduced-fat Greek yogurt

Preparation

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.
Sprinkle with cilantro; serve with yogurt.

Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) 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

Nutritional Information

Calories:231

Fat:3.9g (sat 0.9g,mono 1.6g,poly 0.9g)

Protein:10.4g

Carbohydrate:40.8g

Fiber:8.6g

Cholesterol:2mg

Iron:2.5mg

Sodium:626mg

Calcium:106mg