INDIAN-STYLE VEGETABLE CURRY

Servings: 6 Start to finish: 45 minutes

Ingredients

1 (14.5 ounce) can no-saltadded diced tomatoes 3 tablespoons canola oil 4 teaspoons curry powder 1 1⁄2 teaspoons garam masala 2 onions, chopped fine 12 ounces sweet potatoes, peeled and cut into 1 inch pieces Salt and pepper 3 garlic cloves, minced 1 serrano chile, stemmed, seeded, and minced 1 tablespoon grated fresh ginger 1 tablespoon no-salt-added tomato paste 1 pound eggplant, cut into 1⁄2 inch pieces 8 ounces green beans, trimmed and cut into 1 inch lengths 2 cups water 1 (15 ounce) can no-saltadded chickpeas, rinsed 1⁄4 cup minced fresh cilantro 2⁄3 cup 2 percent Greek yogurt

Instructions

medium heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Add onions, sweet potatoes, and 1⁄4 teaspoon salt and cook, stirring occasionally, until onions are browned and sweet potatoes are golden brown at edges, about 10 minutes. Stir in garlic, chile, ginger, and tomato paste and cook until fragrant, about 30 seconds. Add eggplant and green beans and cook, stirring constantly, until vegetables are coated with spices, about 2 minutes. Gradually stir in water, scraping up any browned bits. Stir in tomatoes and chickpeas and bring to simmer. Cover, reduce heat to low, and cook until vegetables are tender, 20 to 25 minutes. Off heat, stir in cilantro and 1⁄2 teaspoon salt and season with pepper to taste. Serve with yogurt. Nutrition information per serving: 260 calories; 83 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 344 mg sodium; 37 g carbohydrate; 10 g fiber; 13 g sugar; 9 g protein.