Curried Cauliflower

Found this in a grocery store magazine and we enjoy it very much . Also, a vegetarian friend claims it is very good over brown rice. Seasonings can be adjusted to taste.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  tablespoons  grated fresh ginger
• 1  tablespoon cumin
• 1  teaspoon turmeric
• 1  teaspoon salt
• 1  cup  finely chopped raw sweet potato
• 1  cup water (or chicken broth and omit salt)
• 4  cups cauliflower, cut into 1 - 2 inch pieces
• 1⁄4 cup pecans, chopped (we like almonds too)

Directions

1. Heat oil in large saucepan.
2. Add ginger and cumin and cook for about 1 minute.
3. Add tumeric, salt, sweet potatoes and water.
4. Cover and simmer on medium heat for about 10-12 minutes stirring from time to time.
5. The potatoes will become quite soft.
6. Add cauliflower, cover tightly and cook for 10 minutes.
7. Meanwhile, lightly toast pecans in a dry skillet for about 5 minutes.
8. When cauliflower is just fork tender and sweet potatoes very soft (You can combine with some of the water to make a bit of a sauce) tip into a serving bowl and garnish with nuts.
9. Also good with a dollop of Greek yoghurt on top.