Fall Vegetable Curry with Cashew Bismati Rice

This is a recipe from this month's Cooking Light magazine that we tried last night. We all loved it & it wasn't too time consuming to make, so I thought I'd share it with you. I didn't add the cashews to the rice (b/c I forgot to buy them) and it was still great.

1 1/2 tsp olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 tsp Madras curry powder (can substitute 1 1/2 tsp regular curry powder & 1/2 tsp red pepper)

1/2 cup organic vegetable broth

1 (15oz) can diced tomatoes, undrained

2 Tbsp chopped fresh cilantro

1/2 cup plain Greek yogurt (I just bought regular plain yogurt & it was fine)

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

Cook 1 cup basmati rice according to package directions. Stir in 1/4 cup unsalted cashew pieces.