Heat a tbsp of canola oil in a pot over medium-high heat. Cook the cauliflower florets until caramelized about 8-10 minutes. Add the eggplant and cook for another 5 minutes. Add the onions and garlic. Season with salt and all of the spices and stir until they are fragrant, Cook for 3 more minutes.
Add the tomatoes, diced sweet potatoes.
Bring everything to a boil, then reduce the heat to medium-low. Cover the pot and let the curry simmer until the potatoes and cauliflower are tender and cooked through, 15-20 minutes.
Turn off the heat and stir in the yogurt. Taste the curry and adjust the salt, pepper, or other seasonings as desired.
This curry will keep for one week in the fridge.
Garnish with fresh cilantro, extra yogurt and extra chili’s if desired.
Serve with naan bread or jasmine rice if you wish.