Sweet Potato and Cauliflower Curry
This Sweet Potato and Cauliflower Curry is a great comfort dish with fragrant Indian spices and of course, coconut milk! It’s healthy, low-calorie, and full of flavor.
Yield: 4 people
Calories: 271kcal
Equipment
- No special equipment needed
Materials
- 1 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 inch fresh ginger peeled & chopped
- 3 tbsp fresh cilantro chopped plus more for garnish
- 1 small head of cauliflower cut into florets
- 3 cups sweet potatoes cubed & peeled
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 2 tsp turmeric
- 1½ tsp coriander
- 1½ tsp cumin
- 14 oz can chopped tomatoes
- 14 oz can chickpeas drained and rinsed
- 14 oz can coconut milk
- Frozen Peas
- Lime slices for garnish
Instructions
- Heat the oil in a large, heavy pot.
- Add the onions and cook until they're soft and translucent, about 5 minutes.
- Add the ginger, and cilantro; and sauté until fragrant, about 1 minute.
- Add the garlic sauté another 30 seconds
- Add the red curry paste, curry, turmeric, coriander and cumin and sauté 30 seconds
- Add the cauliflower and sweet potatoes
- Season with salt and pepper
- Sauté for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
- Add the tomatoes with their juices, chickpeas and coconut milk.
- Bring to a boil, then turn the heat to low.
- Simmer for 25-30 minutes, stirring occasionally, until the cauliflower and sweet potatoes are tender and the sauce thickens.
- Add Cilantro and frozen peas
- Serve over rice and garnish with cilantro and lime slices, if desired
Video
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2.5g | Sodium: 319mg | Potassium: 968mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 56mg | Calcium: 111mg | Iron: 6mg