Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. 

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion. Repeat with the remaining onions.

Peel the garlic, and grate finely with a rasp. Alternately, chop very finely with a chef’s knife.

Peel sweet potatoes, and cut into cubes about 2 centimeters big.

Cut cauliflower in half, and remove the core. Cut the rest of the cauliflower into florets, roughly the same size as the sweet potato pieces.

Remove the cilantro from the stem, and chop finely.

Measure out the spices; the cinnamon, cumin seeds, and curry powder. Measure out peas and vegetable stock.

Melt the butter in a large pot on medium heat. Add the cumin seeds, and saute until fragrant, about 1 minute.

Add the onions, and saute for 3 – 4 minutes, until softened. Add the garlic and cook for one minute longer.

Add the cinnamon and curry powder, and cook for one more minute.

Add the sweet potato and cauliflower, and stir well.

Season with salt, and add vegetable stock. Cover the pot with a lid, and cook for 15 – 20 minutes until sweet potato and cauliflower are softened over medium low heat. If needed, add another splash of water or vegetable stock while cooking.

Taste for seasoning, and add more salt if needed. Add cilantro and peas, and cook until peas are warmed through.