Root Vegetable and Cauliflower Tagine with Parsley Yogurt

Ingredients

• 1 1/2 cups plain whole-milk yogurt
• 1/4 cup finely chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 8 garlic cloves, thinly sliced
• 3 tablespoons tomato paste
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons crushed red pepper
• 1 teaspoon caraway seeds
• 3/4 teaspoon cinnamon
• 2 pounds turnips, peeled and cut into 3/4-inch dice
• 1 pound parsnips, peeled and cut into 3/4-inch dice
• One 28-ounce can diced tomatoes
• 1 quart low-sodium vegetable broth
• Pinch of saffron threads
• 1 pound sweet potatoes, peeled and cut into 1/2-inch dice
• 1/2 cauliflower (1 pound), cut into bite-size florets
• Two 15-ounce cans chickpeas, drained and rinsed
• 1/2 cup dried currants
• 1 1/2 cups pitted green olives, quartered

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