Curried Cauliflower and O’Henry Sweet Potatoes

Curried Cauliflower and O’Henry Sweet Potatoes
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon sweet curry powder
Pinch red pepper flakes
1 head cauliflower, cored and cut into florets
2 O’Henry sweet potatoes, peeled, and cut into 3/4-inch pieces
One 14.5-ounce can crushed tomatoes, in thick puree
1/2 cup chicken or vegetable broth
1/4 chopped cilantro
1 cup frozen petite size peas, defrosted
Plain yogurt for garnish
1. In a large skillet, at least 2-inches deep, heat the oil over medium heat, and saute the garlic, cumin, turmeric, curry and red pepper for 30 seconds.
2. Add the cauliflower and potatoes, and toss in the curry oil mixture.
3. Add the tomatoes, and broth, cover and simmer for 15 to 20 minutes, until the potatoes are tender, turning several times during the cooking process.
4. Stir in the cilantro and peas, remove the cover, and cook another 5 minutes. Serve the curry garnished with plain yogurt if desired.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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