Place the oil in a large nonstick skillet and heat over medium-high heat. Add the onion and ginger
and cook for 4 minutes. Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds and then add the tomatoes
and sweet potatoes
, and cook until they are tender, about 12 to 15 minutes. Add the cauliflower and stir well to combine. Place a tight fitting lid on the pan and cook until the cauliflower is crisp- tender, about 5 to 8 minutes.
Per serving: Calories: 155; Total Fat: 8 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 20 grams; Sugar: 6 grams; Fiber: 5.5 grams; Cholesterol: 0 milligrams; Sodium: 552 milligrams