Fall Curry Vegetables

We're at peak "run around like crazy people" right now. Between cheer and dance and gymnastics and all of the things, I'm lucky if I'm home before 9:00 pm. That basically means I feed everyone whatever is handy, sooooo maybe we haven't been eating the best foods. It's possible.

Ahem.

I decided I would get a little ahead this week and pre-cook a few dinners. Alexis can manage to reheat and eat before we run and then Mila can heat and eat later and basically, everyone will be fine. For a few days, anyway.

It's the best I've got right now.

Fortunately, I remembered to make Fall Curry Vegetables because I had forgotten how good and easy these are. They reheat well, too. Hooray for kids eating good foods this week!

Fall Curry Vegetables

2 tablespoons olive oil
1 cup diced and peeled sweet potatoes
1 cup cauliflower florets
1/2 cup diced carrots
1/2 cup broccoli florets
1 medium yellow onion, chopped
3 teaspoons curry powder
1 can garbanzo beans, drained and rinsed
1/2 cup vegetable broth
1 can petite diced tomatoes (do not drain)
1 cup plain greek yogurt

1. In a large skillet, heat the oil over medium-high heat. Toss in the sweet potatoes and sauté 2-3 minutes. Then toss in the cauliflower, carrots, broccoli, and onion. Let those sauté for 4-5 minutes or until the onion begins to turn clear. All of your vegetables should still be firm, but not too crisp.

2. Now toss in the curry powder, garbanzo beans, broth, and diced tomatoes. Reduce the heat to medium and simmer for 10 minutes.

3. Stir in the yogurt and add salt to taste.

4. Serve over jasmine rice or eat like a stew or whatever makes you happy. Something so simple really is good no matter what.