Fall Vegetable Curry

1 1/2 tsp organic extra virgin olive oil
1 cup organic sweet potatoes, peeled and diced
1 cup organic cauliflower florets, small
1/4 cup organic yellow onion, thinly sliced
2 tsp organic curry powder
1/2 cup organic vegetable broth
1/4 tsp sea salt
1 (15 oz) can organic garbanzo beans, rinsed and drained
1 (14.5 oz) can organic diced tomatoes, undrained
2 tbsp organic cilantro, chopped
1/2 cup organic plain Greek yogurt


  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add sweet potatoes to pan; sauté 3 minutes. Reduce heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.