Fall Vegetable Curry with Jasmine Rice

I saw this recipe in my new Cooking Light Magazine and decided to give it a try. I bumped up the vegetables and added zucchini, of course, but otherwise followed their recipe fairly closely. It was a delicious combination of spicy (curry) and sweet (sweet potato). I used an ice cream scoop to portion out the rice on top of the vegetables, rather than filling our bowls with rice with a topping of veggies; a fun presentation I recently saw Rachael Ray do. This is a great one, don't be afraid to serve it up to your kids too, it's full of fun flavors!

Recipe: (serves 4)
Ingredients:
1 1/2 teaspoons olive oil
2 cups diced, peeled sweet potato
2 cups small cauliflower florets
1/4 thinly sliced yellow onion
1 1/2 teaspoons Curry Powder
1/2 teaspoon Red Pepper Flakes (optional)
3/4 cup Low-Sodium Chicken Broth (or Vegetable broth)
1/8 teaspoon salt
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1 (15-oz) can no-salt-added diced tomatoes, in their juices
2 tablespoons chopped fresh cilantro

1 cup of Jasmine rice cooked according to package instructions (I prefer to cook our rice in Low-Sodium Chicken broth rather than water for added flavor)

Directions:
Heat olive oil in large pan over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Top with scoop of Jasmine rice and sprinkle with cilantro. This would also be great with brown rice.