1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
2 cups packed brown sugar (we used light brown sugar)
1 cup vegetable oil
1 ½ cups canned pumpkin purée
2 eggs (we used large eggs)
1 teaspoon vanilla extract
3 cups flour (we used all-purpose flour)
1 teaspoon salt (we used table salt)
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup prepared marshmallow crème
Move the racks in your oven so one is in the upper third and the other is in the bottom thirds, preheating the oven to 350 degrees afterwards. Take 2 baking sheets (we we lined ours with aluminum foil) and lightly grease them (we used nonstick cooking spray).
Take a large mixing bowl and add to it the oil and brown sugar, stirring to combine. Now add in the pumpkin and eggs, mixing them in well using an electric hand mixer. Now stir in the vanilla extract. Add in the following ingredients, blending them thoroughly with the hand mixer after they’re all in the bowl: flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
Drop the batter by the tablespoonful onto the prepared baking sheets, making sure there’s at least an inch worth of space between each one. Stick both sheets in the oven (we presume they wanted one sheet on the upper third and the other on the bottom third) and bake for 10 to 12 minutes or until the cookies look like they’ve puffed up a little, are dry to the touch and are lightly browned around the edges (we went with 10 minutes). Take the cookies off the sheet and place them on cooling racks for 30 minutes or until they’ve cooled down completely. Repeat with remaining batter.
Turn half of the cookies over and spread a teaspoon of marshmallow crème onto each cookie, topping those cookies with the other half that don’t have marshmallow on them.
Makes: 3 ½ dozen
We tried this recipe out and it turned out to be a delicious little treat. You get a pumpkin pie taste from the cookie thanks to to the warm spices in it and the marshmallow crème helps it feel like a whoopie pie but the marshmallow doesn’t make it feel too sweet which is really nice. A great dessert for fall and especially the month of October !
We got this recipe from Allrecipes.
We weren’t paid in any form to promote Allrecipes.