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Cauliflower and Sweet Potato Curry

Prep Time:

20 min

Total Time:

40 min

Makes:

What You Need

1/2 cup KRAFT CALORIE-WISE Creamy Cucumber Dressing, divided

1 cup chopped onions (about 1 medium)

2-1/2 Tbsp. curry powder

2 medium sweet potatoes, peeled, cut into 1-inch cubes (about 3 cups)

3 cups cauliflower florets

2 cans (19 fl oz/540 mL each) chickpeas (garbanzo beans), drained, rinsed

1 can (28 fl oz/796 mL) diced tomatoes, undrained

1-1/2 cups water

5-1/3 cups hot cooked instant white rice

Make It

HEAT 2 Tbsp. of the dressing in large saucepan on medium heat. Add onions; cook 5 to 7 min. or until tender, stirring occasionally.

ADD curry powder; cook and stir 1 min. Add sweet potatoes, cauliflower, chickpeas, tomatoes and water; mix well.

BRING to boil. Reduce heat to medium; cover. Simmer 20 min. or until potatoes are tender. Remove from heat. Stir in remaining dressing. Serve over rice.

Kraft Kitchens Tips

Purchasing Cauliflower

Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots.

Jazz It Up

Garnish with cilantro and toasted cashews just before serving.

K:45428v0ec:95052

(8)

Rated

by pgwizd on 8/26/2009
" I made the recipe and found it be bland, especially for a curry! So I added 1/4 tsp of cinnamon, 1tsp of corriander, tumeric and crushed red pepper. I also added some cajun spice and added an additional tbs and a half of curry. Also I browned the onion first with garlic. "

See All Ratings and Comments

Serving Size = 2 cups (500 mL)

Nutritional Information

Calories

370

Total fat

4.5 g

Saturated fat

0.5 g

Cholesterol

0 mg

Sodium

650 mg

Carbohydrate

73 g

Dietary fibre

9 g

Sugars

11 g

Protein

11 g

Vitamin A

80 %DV

Vitamin C

70 %DV

Calcium

10 %DV

Iron

30 %DV

Diabetes Food Choices

4 Carbohydrates + 1/2 Meat & Alternatives + 1/2 Fats

Nutrition Bonus

Thanks to the sweet potatoes and cauliflower, this recipe provides an excellent source of both vitamin A and C in each serving.