Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish...so even after a long day at work or after training hard for a competition...this will not take long and give you back some vital energy...
1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
1/2 cup organic vegetable broth (such as Swanson)
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro $
1/2 cup plain 2% reduced-fat Greek yogurt $
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
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To facilitate the myriad of biochemical processes that go on inside us each and every day we all need a wide variety of vitamins and minerals. To get these nutrients we need to eat a wide variety of different kinds of food, but, alarmingly, many of us eat a very restricted diet in which we repeatedly choose our favourite meals. In contrast, in Japan people eat a far more varied diet, often consuming around 100 different varieties of food each week. Is it any wonder, therefore, that the United Kingdom finds itself at Number 37 in the world rankings for life expectancy, while Japan finds itself at Number 3?
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