Vegetable-Lentil Curry

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2 tsp. olive oil

1 medium-sized onion, finely chopped (about 1 1/2 cups)

2 Tbs. curry powder

2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 lb.)

1 head cauliflower, stemmed and separated into florets (about 2 1/2 lb.)

1 cup brown lentils, rinsed

2 14.5-oz. cans low-sodium diced tomatoes with juice

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