Sweet potato and cauliflower curry

Curry comes in so many different flavours and styles and this simple sweet potato cauliflower curry is in a league of it’s own. It is easy to make and takes very little effort. All the flavours from the sweet potato to the spinach, curry paste and coconut milk and make your tastebuds jump for joy. What more, is it is all made in one pan excluding any sides such as cauliflower rice.

This dish is very much a vegan dish but you can also adapt if you wanted by cooking some chicken. Personally, although I’m not a vegan, I do try to keep my meat down and feel you cannot perfect this recipe.

Straight to the recipe:

There really is not much more I can, other than make sure it is on your list to try.

Sweet potato and cauliflower curry

Sweet potato and cauliflower curry

A wholesome and delicious curry for the family to enjoy.
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 people

Ingredients
  

  • 2 portions Cauliflower rice
  • 2 Sweet potatoes Peeled and cut into chunks
  • 1 Cauliflower Cut into small florets
  • 100 g Peas
  • 1 can Coconut milk
  • 1 Onion Finely diced
  • 2 handfuls Spinach
  • 1 tbsp Curry paste I go for a Masala based curry paste.
  • 1 tsp Turmeric powder
  • 1 Clove Garlic Minced/ crushed
  • 1 Handful Roasted cashew nuts

Instructions
 

  • If not already done, dice the cauliflower into small florets, peel and chop the sweet potato into small chunks. Finely dice the onion.
  • Heat up some coconut or sunflower oil in a frying pan. About one tablespoon. Fry the garlic and onions for about 3 minutes. Add the Sweet potatoes, cauliflower, curry paste and turmeric. Fry for a few minutes on a medium heat. Make sure all ingredients are combined.
  • Roughly after 6 minutes, pour in the coconut milk and allow to simmer for 15 minutes. Then add the peas and spinach to the pan and simmer for a further 2 minutes.
  • Serve with cooked cauliflower rice and sprinkle of the cashew nuts.