Heat 2 Tbsp. of the dressing in large saucepan on medium heat. Add onions; cook 5 to 7 min. or until tender, stirring occasionally.
Add curry powder; cook and stir 1 min. Add sweet potatoes, cauliflower, chickpeas, tomatoes and water; mix well.
Bring to boil. Reduce heat to medium; cover. Simmer 20 min. or until potatoes are tender. Remove from heat. Stir in remaining dressing. Serve over rice.
Kraft Kitchen Tips!
Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots.
Garnish with cilantro and toasted cashews just before serving.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 650 mg
Carbohydrate 73 g
Fibre 9 g
Sugars 11 g
Protein 11 g
Makes 8 servings, 2 cups (500 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.