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Cauliflower and Sweet Potato Curry

average rating

rate/review

prep time

20 min

total time

40 min

makes

8 servings, 2 cups (500 mL) each

photo by:

kraft

recipe by: kraft

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.