Source: Food52, January 9, 2010


cups sweet potato (peeled) cut into 1/3 inch dice
cups chopped cauliflower florets – cut into 1/2 to 1 inch chunks
large onion, sliced
1/2 teaspoon cinnamon
teaspoon cumin
1/2 teaspoon fennel seeds
tablespoon fresh ginger, peeled and minced
15 oz can garbanzo beans, drained
large tomato, chopped
14 oz can tomato sauce
teaspoon kosher salt
cup frozen peas
1/3 cup cilantro, chopped
1/2 cup 2% greek yogurt
tablespoon olive oil
1/8 teaspoon red pepper flakes
tablespoons curry powder
1/2 cup vegetable broth


  1. Heat the olive oil over medium high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown.
  2. Lower the heat to medium and add the red pepper, curry, cumin, cinnamon, fennel seed, and ginger and cook for 2 minutes, until the mixture is fragrant. Stir occasionally. 
  3. Add the cauliflower, onion, broth, garbanzos, tomato, tomato sauce and salt. Cover and simmer for 10 minutes until the veggies are just tender. Uncover, add peas, and continue simmering for 5 more minutes to allow the sauce to thicken. Season if necessary.
  4. Serve the curry over rice, top with a dollop of greek yogurt and some cilantro.