Sweet Potato and Cauliflower Curry

This is a fun version of Indian-style vegetables. Ben and I loved it, but if you like curry you might want to add 2 tablespoons. I served it on Basmati rice.

3 tablespoons canola oil
2 onions, finely chopped
1 sweet potato, diced
1 small head cauliflower, broken into florets
1 teaspoon minced ginger
1 tablespoon curry powder
1 teaspoon salt
1 cup stock or water
3 tablespoons plain yogurt
1 cup frozen peas
2 tomatoes, quartered

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.