Ingredients

–        3/4 cup nonfat plain yogurt

–        1 teaspoon Madras-style curry powder

–        1 teaspoon ground coriander

–        1 teaspoon ground ginger

–        1 clove garlic, minced-

–        3/4 teaspoon salt, divided

–        1/4 teaspoon cayenne pepper

–        8 boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed

–        1 sweet potato, (about 1 pound), peeled and cut into 1/2-inch cubes

–        3 cups cauliflower florets, (1 small head) or broccoli florets

–        1 tablespoon extra-virgin olive oil

–        Freshly ground pepper, to taste

–        1/4 cup chopped unsalted dry-roasted peanuts, or cashews

–        1/4 cup loosely packed cilantro leaves

Method

–        Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

–        Preheat oven to 230°C. Lightly coat a large rimmed baking sheet with cooking spray.

–        Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet.

–        Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.

–        Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.

–        Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.