Cauliflower and sweet potato curry

Ingredients

• 1/4 cup oil
• 1 onion chopped
• 1 garlic clove crushed
• 1 tsp ginger grated
• 1 tbs curry powder
• 2 tsp ground cumin
• 400 g canned diced tomatoes
• 1 cup vegetable stock
• 500 g cauliflower broken into florets
• 300 g sweet potato chopped into pieces
• 2 potatoes chopped into pieces large
• 1/3 cup frozen peas
• 2 tbs natural yoghurt
• 1/4 cup fresh coriander chopped

Directions

1. Heat oil in a medium saucepan and saute onion, garlic and ginger over medium heat for 2 minutes.
2. Stir in curry and cumin powder, and cook for 1 minute.
3. Add tomatoes and stock, and bring to the boil.
4. Add prepared vegetables, reduce heat and simmer for 15 minutes, or until tender.
5. Stir in peas and cook for a further 5 minutes.
6. Spoon into serving bowls, and top with a little yoghurt and a sprinkle of coriander.
7. Service with basmati rice and pappadums