Cauliflower and Sweet Potato Curry
I really like this recipe for Cauliflower and Sweet Potato Curry. It’s easy & you can change it up with white potatoes, or other veggies if you don’t have cauliflower. Serve over couscous or rice – I think you’ll like it too.
Don’t let a long list of ingredients put you off. If you have the spices on hand, the grocery list is pretty short and the prepping involves only some mincing and chopping – it’s easy stuff and well worth the effort as it is hearty, wholesome and economical as well (leftovers are yummy if you’re lucky enough to have some!)
- olive or other vegetable oil
- 4 cloves garlic + a 2″ piece of fresh ginger, minced together
- 1 large yellow or white onion, diced
- 1 tablespoon ground coriander
- 1-2 teaspoons ground cumin
- 3/4 teaspoon ground turmeric
- 1 teaspoon sambal oelek
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup light coconut milk
- 1 cinnamon stick
- salt & pepper to taste
- 2 medium tomatoes , cored, seeded and coarsely chopped
- 2 large carrots, peeled and cut to bite size
- 1 small head of cauliflower, cut into bite-sized pieces
- 2-3 sweet potatoes, peeled and cut into pieces
- 1 can chickpeas, drained and rinsed
- 5 ounces fresh spinach
- juice of 1-2 limes, + zest of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Assemble and prep all ingredients.
- Heat large saucepan on top of stove, to medium high heat.
- Add 1-2 tablespoons oil to pan, add onion, saute for 3-4 minutes until it starts to soften.
- Add ginger/garlic mix, dry spices and sambal oelek. Stir and allow to cook for 1-2 minutes until it releases the aromas! (it will smell really good!)
- Add tomato paste, broth, coconut milk and cinnamon, combine well an allow the mixture to begin to simmer. Adjust heat so that it is at a low simmer.
- Add the carrots, cover and allow to simmer for about 10 minutes (the carrots are the hardest vegetable and will take a little longer too cook so start with them.
- Add cauliflower and sweet potatoes, return to simmer and cook 10 minutes.
- Stir in chick peas, tomatoes and fresh spinach, return to simmer, cook 10 minutes.
- Finally, stir in fresh cilantro, lime juice and zest, bring to simmer, adjust seasoning and serve over couscous or rice.
Nutritional Profile: full of vitamins, antioxidants, anti-inflammatories and fiber – and it’s delicious.