Make It
Step 1
Heat oil in a large skillet over medium heat. Add cauliflower, sweet potato, onion, garlic, curry, salt and crushed red pepper. Cook, stirring occasionally, for 5 minutes.
Step 2
Add water and bouillon; bring to a boil. Reduce heat to low; cover. Cook for about 10 minutes or until vegetables are tender. Remove from heat.
Step 3
Stir in chickpeas. Stir in yogurt. Serve over quinoa or brown rice, if desired. Garnish with dollop of yogurt and chopped cilantro, if desired.
