The combination of flavors in this cauliflower sweet potato coconut curry is amazing. The ginger, garlic, coconut milk, and the spices blended together is heavenly. Both the cauliflower and the sweet potato soak up the flavor of the sauce. Serve it with a simple Basmati pilaf and make sure you have enough baguette to go with that flavorful sauce.
Skill level: Easy
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Cauliflower Sweet Potato and Coconut Curry
2015-10-26 09:14:58
Serves 6
Velvet Edition: “Vintage” Recipe
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 1 large cauliflower – cut into florets
- 2 medium sized sweet potatoes – cut into bite sized pieces
- ¼ cup vegetable oil
- 1 large onion – chopped
- 4 – 5 garlic cloves – crushed
- 1 inch ginger root – peeled and finely grated
- 3 – 4 Roma tomatoes – cut into large chunks
- ¾ cup water
- 1 can (14 ounce) coconut milk
- 1 cup cilantro – chopped
Seasoning
- 1 ½ teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon red pepper
- ½ teaspoon white pepper
Instructions
- In a 5 quart saucepan heat the vegetable oil.
- On medium high heat add the chopped onions and fry till lightly golden. This may take about 7 minutes.
- Add the seasonings and stir for another 2 minutes.
- Add the cauliflower, sweet potatoes, tomatoes and water. Gently stir to combine.
- Cover and cook for about 15 minutes or until fork tender. After about 10 minutes of cooking remove the lid and gently stir in a “fold” motion so the cauliflowers don’t break and become “mushy.”
- Gently stir in the coconut milk, and the cilantro, cover and cook for another 3 minutes.
- Turn heat off.
- Serve over a bed of Basmati rice.
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Cauliflower Sweet Potato Coconut Curry slideshow:
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