Curry in a Hurry!

After a day full of hiking and zumba, nothing sounded better that cold winter night then a big bowl of curry.  And so it was done...and it was awesome.

Winter Veggie Curry
1 1/2 tsp. olive oil (bulk item)
1 c. sweet potatoes, peeled/diced ($1.49)
1 c. cauliflower florets ($1.50)
1 tbsp. curry powder ($1.99)
1/2 c. vegetable/chicken stock ($2.50)
1/4 tsp. salt (bulk item)
1 1/2 tsp. garlic, minced (bulk item)
1 (15 oz) can chickpeas, drained ($1.39)
1 (14.5 oz) can diced tomatoes, undrained ($.99)
1/4 c. plain 2% greek yogurt ($3.29)
1 c. brown/white rice (bulk item)
Heat oil in large pan over medium-high heat.  Add sweet potato to pan, sauteing for 3 minutes. 
Decrease heat to medium, and add cauliflower and curry powder, cooking for 1 minute, stirring constantly.  Add broth, salt, garlic, chickpeas, and tomatoes, stir, and bring to a boil.  Cover and reduce to a simmer, allowing to cook for 10 minutes, or until all vegetables are tender.  Stir occasionally through simmering.  Stir in greek yogurt, then we added some unsalted almonds in at the end for some crunch, cashews would work as well, and I highly recommend the addition of nuts!
Serve over rice and enjoy! Makes 4 servings ($13.15/$3.28 per serving).