Sweet Potato and Cauliflower Curry

Sweet Potato and Cauliflower Curry (Serves 6)

Traditional Indian cookery typically involves a long list of exotic spices.  This variation involves fewer ingredients and steps but is every bit as exotic and colorful.

3 tablespoons canola oil
2 onions, finely chopped

I added 3 cloves of garlic
1 sweet potato, diced
1 small head cauliflower, broken into florets
1 teaspoon minced ginger
2 tablespoons curry powder
1 teaspoon salt
1 cup stock or water--I used veggie stock
3 tablespoons plain yogurt--we actually had a bit of leftover ricotta cheese (yes, unvegan, but if unused it would go bad) so I used it!!
1 cup frozen peas
2 tomatoes, quarters--we didn't have any tomatoes so I used a bit of a tomato-based sauce that was a bit spicy!

1. Heat oil in large pan and sauté onions over medium heat until translucent.

2. Add sweet potato, cauliflower, ginger, curry powder, and salt. Stir to combine and cook 5 minutes.
3. Stir in stock or water. Cover and simmer over low heat for 20 minutes.
4. Add yogurt, peas, and tomatoes and cook 10 more minutes or until all vegetables are tender.

Millet I served with the curry dish!

 Nutritional Information (per serving): Calories 148, Carbohydrate 18g, Fiber 5g, Sugar 7g (Added sugar 0g), Protein 5g, Fat 7g.

Recipe from: Nutrition Diva's Secrets for a Healthy Diet, © 2011, All rights reserved