Olive oil
1 small sweet potato, peeled and diced
1 small head of cauliflower, cut into florets
1/4 cup yellow onion, thinly sliced
2 1/2 teaspoons curry powder
1/2 cup chicken or vegetable broth
1 14.5oz can unsalted, diced tomatoes
3/4 cup dry chickpeas, soaked and cooked ahead of time (or use 1 can, drained and rinsed)
2 to 3 tablespoons chopped fresh cilantro
1 cup roughly chopped cashews
3/4 cup 0% fat plain Greek yogurt
Heat olive oil in a large skillet with high sides, or a dutch oven. Add sweet potato and cook for 5 minutes or so until they begin to soften. Add onion, cauliflower, and curry power, cook for another several minutes until the onions are softened. I found covering the pan for both the potatoes and the rest of the veggies helped soften them quickly.
Add broth, chickpeas, and tomatoes. Bring to a boil. Cover, leaving the lid slightly ajar and turn down to a strong simmer. Cook, stirring occasionally, until the liquid is evaporated and the potatoes and cauliflower are soft. Add water if needed to continue cooking until everything is soft.
Turn the heat off and add the cilantro, cashews, and yogurt. The potatoes should start to break down as you stir to make the curry sort of creamy. Season with salt as desired.
Serve over rice.
