Vegetable curry | Greenpan

Ingredients

• 200g/7 oz peeled sweet potato, cut into small dices
• 200g/7 oz chopped cauliflower florets cut into small chunks
• 1 large onion, sliced
• 1/2 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp fennel seeds
• 1 tbsp fresh ginger, peeled and minced
• 450g/1 lb can garbanzo beans, drained
• 1 large tomato, chopped
• 450g/1 lb can tomato sauce
• 1 cup frozen peas
• 1 cup cilantro, chopped
• 170g/6 oz low fat yogurt
• 1 tbsp olive oil
• 1/8 tsp red pepper flakes
• 2 tbsp curry powder
• 120ml/4.2 fl oz vegetable broth
• 1 tsp kosher salt