Ingredients

Curry Cauliflower & Sweet Potatoes

• 1 cauliflower head, cut into florets
• 4 sweet potatoes
• 2 tbsp olive oil
• 1 tbsp garam masala
• 2 tsp ground turmeric
• 1 cup peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste to taste

Raita

• 1 English cucumber
• 1 cup plain yogurt
• 2 tbsp chopped fresh mint
• 1/4 tsp ground cumin
• 1/2 garlic clove, grated
• Salt and pepper to taste

To Serve

• 8 mini naan bread

Preparation

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, toss together the cauliflower, sweet potatoes, oil, garam masala, and turmeric. Season with salt and pepper to taste. Transfer the mixture onto the baking sheet and bake until the potatoes are tender and the cauliflower is golden, about 25 to 30 minutes. Once cooled, stir in the peas and cilantro. Set it aside.
While the cauliflower and potatoes are baking, grate the cucumber. Using a clean kitchen towel, squeeze out the excess water from the cucumber and transfer it into a medium bowl. Add the yogurt, mint, cumin, and garlic. Season with salt and pepper to taste.
Serve immediately with some mini naan bread or store in the refrigerator for up to 5 days.