Sweet Potato Curry with Cauliflower and Chickpeas

A spicy, flavorful curry with sweet potatoes and cauliflower.

1/4 cup (60 mL) olive oil
2 tsp cumin seeds or ~1 tsp ground cumin
1 TBSP fresh ginger, peeled and minced
3 cloves garlic, minced
2 tsp curry powder
1.75 cups (290 g) cooked chickpeas
3 cups (~250 g) cauliflower florets
3 cups (~300 g) sweet potatoes, peeled and cubed
2 cups (475 mL) vegetable stock
Salt and pepper to taste
1 cup (240 mL) plain yogurt
2 TBSP all-purpose flour
1 seeded and finely chopped jalapeño OR 1-2 dried red peppers
4 TBSP (~40 g) chopped peanuts or chunky peanut butter

View the full recipe at I’ll Make It Myself! →