Fall Vegetable Curry with Cashew Basmati Rice

*From Cooking Light Oct 2010 issue*

Fall Vegetable Curry

1 1/2 t. olive oil

1 cup diced peeled sweet potato

1 C. small caulifower florests

1/4 C. thinly sliced yellow onion

2 t. Madreas curry powder

1/2 C. organic vegetable broth

1/4 t. salt

1 (15 oz) can chickpeas, rinsed and drained

1 (14.5 oz) can no-salt-added diced tomatoes, undrained

2 T. chopped fresh cilantro

1/2 C. plain 2 % reduced-fat Greek yogurt

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 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 cliantro; serve with yogurt.

Cashew Basmati Rice

Cook 1 C. basmati rice according to package directions, omitting salt and fat. Stir in 1/4 C. unsalted cahew pieces and 1/4 t. salt.

My take: Jack loved this. It's such a healthy meal. It tasted pretty good, too, but I think a big draw is the health factor. And I have to mention that somehow cooking this made it difficult to breathe in our apartment. We kept coughing! I think it was from the spiciness of it. But it didn't seem crazy spicy when eating it. Spicy, yes, but not out of control. And the cashew basmati rice - awesome. I think this will be a repeat recipe, but we'll have to open our windows next time. :)