Sweet-Potato Cauliflower Curry

3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp garam masala

3 medium sweet potatoes, peeled and cubed
1 head cauliflower, broken into bite-sized florets
1 can fire-roasted diced tomatoes, with juice
2 cups vegetable broth
1 jar curry simmer sauce
2 cups frozen peas
1/2 bunch cilantro, chopped

Heat the garlic in the olive oil until just golden.  Add the garam masala and stir for another minute, then add sweet potatoes and cauliflower.  Dump in the tomatoes, vegetable broth and curry sauce.  Cover and cook for 25-30 minutes, or until the sweet potatoes are soft.  Add the peas and cilantro.

Top with tamarind sauce (recipe follows):
1 Tbsp tamarind paste
2 Tbsp sorghum molasses (or other liquid sweetener)
1 tsp soy sauce
1/4 tsp cumin