1/4 cup (60 mL) of butter
1 tablespoon (15 mL) of whole cumin seeds
2 onions, diced
2 tablespoons (30 mL) curry powder
2 teaspoons (10 mL) of ground cinnamon
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, cut into florets
a sprinkle or two sea salt
1/2 cup (125 mL) of water
1 cup (250 mL) of frozen peas
1 bunch of cilantro, leaves and tender stems chopped

Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, remove any shelf staleness and brighten their flavour.

Add the onions and sauté until they soften. Add the curry powder and cinnamon and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.

Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.

Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.

Just before serving, stir in the peas and cilantro, quickly heating them through.