“Keep calm and curry on.”

There have been numerous writings about the benefits of turmeric, one of the ingredients in curry powder.  So I’m going to try to kill two birds with one stone with this recipe.  Healthy and delicious!

If you use the veggie broth, this would be a vegetarian recipe.  If you serve this over rice, it could almost be an entree instead of a side.  Then I would highly suggest adding the optional garbanzo beans.

FYI – I listed the garbanzo beans as optional because I’m actually going to make this recipe today and I don’t have any garbanzo beans in the house.  Therefore, they are optional.  Also, I keep thinking that I should cut down on the broth and add some of the coconut milk that’s already open in the fridge.  Let’s see what happens.  Adventure!


1/2 T olive oil

1 cup diced sweet potato or yam

1 cup cauliflower florets

1/4 cup thinly sliced onion

2 t curry powder

1/3 cup vegetable or chicken broth

1/4 t salt

1 can (14.5 ounces) diced tomatoes

1 can (14.5 ounces) garbanzo beans, drained and rinsed, optional

2 t dried parsley, garnish

Greek yogurt for garnish


Heat the oil in a large, nonstick pan.  Use a medium-high heat.  Add the sweet potato to the pan and saute for about 3 or 4 minutes.  Turn down the heat to about medium.

Add the cauliflower, onion and curry powder and cook for an additional minute.  Stir for this additional minute.  Finally, almost, add the broth, salt, and tomatoes.  Bring this to a boil, which means you’ll have to turn up the heat.  Cover the pan, reduce the heat, and simmer everything for about 10 minutes.  This should be enough time to get the veggies tender but not too soft.

Sprinkle with parsley and serve with the yogurt on the side.


This particular dish just wasn’t lighting my fire.  I didn’t want to saute the sweet potato so I cubed it and boiled it for about 7 minutes.  Then I threw everything into a pan, covered, and set it on as low as it could go, and let it cook for about an hour.  Also, I only had one can of diced tomatoes in my cupboard, which was southwestern style with a smattering of green chilies.  Whatever.

This mixture, when finished, looked pale and in need of something green.  Something a little beyond the smattering of green chilies.  I was out of green beans but had about 1/4 cup of peas in the freezer, which I would add at the last minute.  Finally, I decided that the tablespoon of cream cheese in the fridge would also be a great, last minute addition, and make the whole thing perfect.

Before              After

FYI – It’s OK to play with your food!  Discoveries aren’t made when directions are followed religiously.

Loveya – The Grandma


Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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