Sweet Potato and Roasted Cauliflower Curry with Quinoa

Preheat oven to 375F. Line a baking sheet with parchment. Place cauliflower onto sheet, coat with generous amount of olive, and lightly dust with salt and pepper. Bake for around 20 minutes or until golden brown.
While your cauliflower cooks begin preparing your Quinoa and Curry.
Cook your desired amount of Quinoa as directed (hint: stir it with a fork to make sure its fluffy).
Into a large pot add your coconut oil. Let it melt down for a few seconds, then add your onions and garlic. Sweat down on low heat for -10 minutes or until golden brown.
Add all your spices and stir into the onion and garlic mixture. Continue to cook on low heat for 2-3 minutes. This really activates those flavours before adding liquid!
Now add your potatoes. Give the mixture a good stir and cook for 10 minutes on medium heat. Stir occasionally to avoid burning. Allow the potatoes to get a good cooked coating.
Now add your crushed tomatoes, water and chickpeas. Bring mixture to a boil, then simmer on low heat for 30 minutes.
Just before serving add your coconut milk, cook for two minutes and stir.
Garnish with your cooked Cauliflower, fresh cilantro and lime wedges!
Enjoy!