Vegetable curry

Name: Vegetable curry
Total time: 25 min
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

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Heat the olive oil over medium-high in a large skillet. Add the sweet potato and cook for 5 minutes, until the sweet potato begins to brown. Lower the heat to m

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