Rating: 4.5 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This is a hearty, delicious way to sneak a lot of goodness into a warm, thick bowl of flavor. Great as a side dish or at a potluck, or just on it's own!

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.

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  • Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.

  • Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.

Nutrition Facts

248 calories; protein 8.5g; carbohydrates 40.1g; fat 7g; cholesterol 1.7mg; sodium 451.1mg. Full Nutrition
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