Curried Fall Vegetable Medley

Preparation time: 30 minutes
Cooking time: 20 minutes


  • 1 tablespoon Full Circle Market Extra Virgin Olive Oil
  • 1½ cup 1-inch cubes butternut squash
  • 1 cup 1-inch florets Full Circle Market Organic Cauliflower
  • 1/3 cup thin wedges Full Circle Market Organic Red Onion
  • 2 teaspoons Full Circle Market Frozen Chopped Garlic or 1 clove, minced
  • 1½ teaspoons Full Circle Market Organic Curry Powder
  • 1 cup Full Circle Market Organic Vegetable Broth
  • 1 can (15 oz.) Full Circle Market Organic Garbanzo Beans, rinsed, drained
  • 1 can (14.5 oz.) Full Circle Market Organic Diced Tomatoes, partially drained
  • 1/2 teaspoon Full Circle Market Sea Salt
  • 1/2 cup cashew halves
  • 1/2 cup plain Greek style yogurt
  • 2 tablespoons chopped Full Circle Market Organic Cilantro


Place oil in large skillet over medium-high heat; add squash and sauté 5 minutes. Reduce heat to medium and add cauliflower, onion, garlic and curry powder; continue cooking 3 minutes. Add broth, beans, tomatoes and salt. Cover skillet and simmer gently 10 to 12 minutes or until vegetables are tender; stir in cashews. Top each serving with 2 tablespoons yogurt and sprinkled with cilantro. 4 servings.

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