Cauliflower and Sweet Potato Curry

• 1/2 cup Kraft Calorie-Wise Creamy Cucumber Dressing, divided
• 1 cup chopped onions (about 1 medium)
• 2-1/2 Tbsp. curry powder
• 2 medium sweet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
• 3 cups cauliflower florets
• 2 cans (19 fl oz/540 mL each) chickpeas (garbanzo beans), drained, rinsed
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups water
• 5-1/3 cups hot cooked instant white rice

1. Heat 2 Tbsp.
2. of the dressing in large saucepan on medium heat.
3. Add onions; cook 5 to 7 min.
4. or until tender, stirring occasionally.
5. Add curry powder; cook and stir 1 min.
6. Add sweet potatoes, cauliflower, chickpeas, tomatoes and water; mix well.
7. Bring to boil.
8. Reduce heat to medium; cover.
9. Simmer 20 min.
10. or until potatoes are tender.
11. Remove from heat.
12. Stir in remaining dressing.
13. Serve over rice.

cucumber dressing, onions, curry powder, sweet potatoes, cauliflower florets, tomatoes, water, white rice

Taken from www.kraftrecipes.com/recipes/cauliflower-sweet-potato-curry-95052.aspx (may not work)