Ingredients
- ●1 tablespoon extra virgin olive oil
- ●2 cups small cauliflower florets
- ●1 ½ cups chopped, peeled sweet potato (about 1 small)
- ●½ cup chopped red onion
- ●1 clove garlic, chopped
- ●2 to 3 teaspoons curry powder
- ●½ teaspoon kosher salt
- ●¼ to ½ teaspoon crushed red pepper flakes
- ●1 cup water
- ●1 MAGGI® Vegetable Flavor Bouillon Cube
- ●1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
- ●½ cup plain lowfat or fat free Greek yogurt
Bouillon
Make It
Step 1
Heat oil in a large skillet over medium heat. Add cauliflower, sweet potato, onion, garlic, curry, salt and crushed red pepper. Cook, stirring occasionally, for 5 minutes.
Step 2
Add water and bouillon; bring to a boil. Reduce heat to low; cover. Cook for about 10 minutes or until vegetables are tender. Remove from heat.
Step 3
Stir in chickpeas. Stir in yogurt. Serve over quinoa or brown rice, if desired. Garnish with dollop of yogurt and chopped cilantro, if desired.
