Spiced Vegetable Medley

15 minutes Prep Time
15 minutes Cook Time
4 Servings

In 15 minutes you can turn a few raw vegetables into a flavorful, low-fat side dish. It just takes Italian olive oil and fresh vegetables, tossed together with some unexpected spices, and voilà.

Ingredients

  • 1 1/2 teaspoons extra virgin olive oil
  • 1 cup peeled, diced sweet potatoes

  • 2 (14.5 ounce) cans Red Gold® Canned Diced Tomatoes 14.5 oz, or 1 Red Gold® Canned Diced Tomatoes 28oz

  • 1/4 cup chopped onion
  • 1 cup cauliflower florets
  • 2 teaspoons curry powder
  • 1/2 cup vegetable broth
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2 tablespoons chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

Step one

Heat oil in a 2 quart saucepan on medium heat. Add sweet potatoes and cook for 5 minutes, stirring occasionally. Add diced tomatoes, onion, cauliflower, curry powder, broth, salt and black pepper; stir to combine.

Step two

Add garbanzo beans. Bring to a boil, reduce heat to medium. Cover and cook 3 to 4 minutes.

Step three

Garnish with fresh cilantro.

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