Cauliflower and Sweet Potato Curry
Curry Lover over here throwing all sorts of things in the pot depending on whats available in the kitchen but this Cauliflower and Sweet Potato Curry is the perfect combination!
Equipment
- large pot
- stove
Ingredients
- 1 tsp brown mustard seeds
- 2 tbsp olive oil
- 1 medium yellow onion (small diced)
- 1 large clove garlic (minced)
- 1 inch ginger (peeled and minced)
- 2 tbsp tomato paste
- ½ tsp cayenne pepper (more if you like it spicy)
- ½ tsp ground cloves (careful this is a powerful flavour)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1 tsp paprika
- 1 tbsp curry powder (I added this because I had it)
- 1 tbsp turmeric
- 1 large sweet potato - 1/2” (dice, don’t peel it)
- 1 head cauliflower (small florets)
- 1 can crushed tomatoes
- 1 can full fat coconut milk
- 1 can chickpeas (drained and rinsed)
- 1 bunch green kale (stems removed and torn into smallish pieces)
Instructions
- Heat a large heavy pot on medium high.
- Once hot, add the brown mustard seeds and wait until they start to pop and jump around. Add olive oil to the pot and let it heat up for a minute.
- Lower heat to medium and add the onions, sprinkle with salt, sauté until translucent and then add the garlic and ginger. Stir until fragrant (1 to 2 minutes).
- Add tomato paste and stir to coat the onions.
- Add the spices, another sprinkle of salt and stir.
- Sauté the spices for about a minute and then add the sweet potato and cauliflower and stir to coat.
- Once coated, add the crushed tomatoes and the coconut milk.
- Bring to a boil and simmer on medium low until the veggies are tender (15 to 30 minutes depending on how large you cut the veggies).
- Add the chickpeas and kale, stir to mix and simmer for another 5 minutes to warm the chickpeas and soften the kale.
- Add salt and/or pepper to taste at this point.
- Squeeze 1/2 a lime into the pot and stir and then serve over brown rice with a sprinkle with fresh coriander.