Cheap to make and wonderfully comforting, this vegetarian curry is great on its own or as a side to some chicken drumsticks. Great for curling up in front of the fire with on a cold winter’s day.
Cauliflower and Sweet Potato Curry Ingredients:
- 2 cauliflowers, broken into florets
- 2 large sweet potatoes, peeled and chopped into cubes
- 1 red onion, sliced
- 1tbsp cumin
- 1 tbsp coriander
- 1 tsp tumeric
- 1 tsp chilli powder
- 1 x 5cm piece of ginger, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 x 400ml can chopped tomatoes
- 50ml coconut cream
- Olive oil
Cauliflower and Sweet Potato Curry How To:
Heat a large pan with some olive oil to a medium heat, then add the onions and cook until golden. Throw in the garlic, ginger and spices, and cook for 2 – 3 minutes more.
Add a little more oil, then throw in the cauliflower florets and sweet potatoes. Allow to colour and pick up the flavours for 3 – 4 minutes.
Pour in the chopped tomatoes, stir, and cover with a lid. Leave to simmer for 20 minutes, stirring every now and then.
Thicken with coconut cream just before serving.