Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons curry powder
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
- 1 cup brown lentils, picked over, well rinsed, and drained
- 2 cans (14.5 ounces each) diced tomatoes with juice
- Coarse salt
- Plain low-fat yogurt, for serving (optional)
In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.
Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.