Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.
Variety is the spice of life (so we’ve heard), and coincidentally, it’s one of the cornerstones of a healthy diet. This curry recipe delivers a ton of different veggies in one delicious dish. Plus, it’s packed with healing spices like cinnamon, fennel seeds, and ginger.
Warm Vegetable Curry
2 cups sweet potato (peeled) cut into 1/3 inch dice
2 cups chopped cauliflower florets – cut into 1/2 to 1 inch chunks
1 large onion, sliced
1/2 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon fennel seeds
1 tablespoon fresh ginger, peeled and minced
1 15 oz can garbanzo beans, drained
1 large tomato, chopped
1 8 oz can tomato sauce
1 tablespoon kosher salt
1 cup frozen peas
1/3 cup cilantro, chopped
1/2 cup 2% greek yogurt
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
2 tablespoons curry powder
1/2 cup vegetable broth
1. Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown.
2. Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally.
3. Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary.
4. Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.
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