Sweet Potato and Cabbage Curry

3 Tbsp canola or safflower oil

1/4 tsp red pepper flakes

1 cup chopped onion

4 garlic cloves, crushed

1/2 Tbsp ground cumin

1 tsp curry powder

1 cup vegetable broth

1 can coconut milk

Salt and pepper

2-3 sweet potatoes, diced

2 carrots cut into coins

1 daikon radish, quartered then sliced

½-1 cabbage, shredded

Juice of half a lime

In a large sauté pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Add the garlic, ground cumin, curry powder and cook, stirring, about 1 minute.

Add the vegetable broth, coconut milk, salt and pepper. Bring to a boil and reduce the heat to medium-low.

Add the sweet potatoes, cabbage and carrots. Cover and cook about 15 minutes. Then add daikon radish (you want this to still be a little crisp) and the lime juice. Stir well and cook for 2 minutes more.

Serve warm on top of rice.