Submitted by: Linda Zanyk
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4
Tangy, creamy, with a hint of heat if you like. Good way to get some tasty and healthy carbs I am not positive 0f the breakdown; new to this
14 1/2 oz. diced tomatoes, canned
2 tbsp. cilantro, bunch, fresh, organic
1/2 c. Greek yogurt
1 c. white quinoa
1/4 c. sea salt
1/4 tsp. sea salt
1 1/2 tsp. coconut oil
1 c. sweet potato
1 c. cauliflower
1 c. yellow onion
2 tsp. curry powder
1/2 tsp. red bell pepper
1/2 c. vegetable broth
1/4 tsp. sea salt
15 oz. cooked chickpeas
Heat coconut oil in large nonstick skillet over med-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder and red pepper if using.Cook 1 minute stirring 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.
Cook rice or other grain according to directions omitting salt and fat. Stir in cashews and salt.
Published in Cooking Light Oct. 2010 with a couple of variations (called for basmati rice and olive oil)
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