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–+ servings

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!
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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, 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
  • ½ large sweet potato (dice, don’t peel it)
  • 1 head cauliflower (small florets)
  • 1 can crushed tomatoes
  • 1 can coconut milk full fat
  • 1 can chickpeas draine, rinsed
  • 1 bunch green kale (stems removed and torn into smallish pieces)
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 31g | Protein: 8g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 277mg | Potassium: 1280mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4998IU | Vitamin C: 88mg | Calcium: 132mg | Iron: 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.