Warm Vegetable Curry

INGREDIENTS

• 1/2 cup vegetable broth
• 1/8 teaspoon red pepper flakes
• 1 cup frozen peas
• 1 8 oz can tomato sauce
• 1 teaspoon cumin
• 1/2 cup 2% greek yogurt
• 1 large tomato, chopped
• 1 tablespoon fresh ginger, peeled and minced
• 1 15 oz can garbanzo beans, drained
• 1/2 teaspoon cinnamon
• 1 tablespoon kosher salt
• 2 cups sweet potato (peeled) cut into 1/3 inch dice
• 1/3 cup cilantro, chopped
• 2 tablespoons curry powder
• 2 cups chopped cauliflower florets - cut into 1/2 to 1 inch chunks
• 1/2 teaspoon fennel seeds
• 1 tablespoon olive oil
• 1 large onion, sliced