Preheat the oven to 200C/400F/Gas 6.
For the wedges, place the sweet potato wedges, olive oil, spices and garlic into a bowl and mix to coat the wedges well. Place onto a baking sheet and transfer into the oven to bake for 15 minutes, or until cooked, turning once halfway through cooking.
Place the yoghurt and the coriander into a clean bowl and mix together.
For the brocolli, heat the oil in a wok and stir-fry the garlic and chilli powder for one minute.
Add the broccoli and cook for three minutes.
Add the tomatoes and cook for a further minute.
To serve, place the wedges and brocolli on a serving plate with the yoghurt dip served in a small bowl along side.