Fall Vegetable Curry

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Cooking Light
Nutrition per serving    (USDA % daily values)
CAL
223
FAT
14%
CHOL
2%
SOD
42%

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Ingredients for 4 servings

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

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