Ingredients

1 ½ tsp olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced brown onion
2 teaspoons Madras curry powder
1/2 cup organic vegetable stock
1/4 teaspoon salt
1 (400g) can chickpeas rinsed and drained
1 (400g) can diced tomatoes, undrained
2 tablespoons chopped fresh coriander
1/2 cup plain Greek yogurt

Method

Heat olive oil in a large nonstick frying pan over medium-high heat.

Add sweet potato to pan and sauté for 3 minutes.

Decrease heat to medium and add cauliflower, onion, and curry powder;

cook for 1 minute, stirring mixture constantly.

Add stock, salt, chickpeas and tomatoes and bring to the boil.

Cover, reduce heat, and simmer  for 10 minutes or until vegetables are tender, stirring occasionally.

Sprinkle with coriander and serve with yogurt.

Serve with quinoa or red/brown/basmati rice to complete the protein

Serves 4