Cauliflower with Sweet Potatoes

Again I try to make Indian food, and again, no score. 

I followed the recipe exactly.  The dish was very good!  It tasted healthy, it felt like fall on the palate but according to my Indian expert it just didnt taste like Indian food. 

Apparently sweet potatoes would not have been used in India white potatoes would have been the chosen spud.  Although I did find this on Cooking Channel from an Indian cook...

But dont you think the orange makes a prettier contrast to the white cauliflower and red tomatoes then more "white" would have?

I didn make one substitute in the recipe.  Tomatoes are no longer in a tasty place in the season, so I used a good quality canned tomato.  Otherwise prepared as written...

Cauliflower with Sweet Potatoes (Recipe courtesy Bal Arneson)

• 2 tablespoons grapeseed oil
• 1 onion, chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 tomato, chopped
• 1 large sweet potato, peeled and cut into 1-inch chunks
• 1 small head cauliflower, cut into bite-size florets

Place the oil in a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes. Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds and then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes. Add the cauliflower and stir well to combine. Place a tight fitting lid on the pan and cook until the cauliflower is crisp- tender, about 5 to 8 minutes.