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  • main course

Cauliflower and Sweet Potato Curry

Votes: 9
Rating: 4.22
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This is a great dish to make ahead of time. It is also very easy to customize based on whatever veggies are cheap at that time or just laying around the house. For example: you can use carrots or tomatoes instead of sweet potatoes (or on top of it!) and add chickpeas or lentils to give it a boost of satiation. This also works well in big batches that can be eaten over time.

ingredients

persons

2 portionsquinoa or grain of choice
2 sweet potatoes large
1 cauliflower diced or small florets
100 gpeas frozen
1 can(s)plant milk coconut milk recommended
1 onion large
150 gcorn
2 handful(s)spinach or other leafy greens
1 tbspcurry paste or garam masala seasoning
1 tspturmeric powder
1 clove(s)garlic
1 handful(s)roasted cashews
salt & pepper to taste
1 tbspolive oil or coconut oil

instructions10 min

  1. 1

    Dice or cut the cauliflower into small florets. Wash, peel and dice the sweet potatoes. Finely chop the onion and garlic.

  2. 2

    Heat up some oil in a cooking pan (or wok) and fry the garlic and onions for about 2 minutes. After 3 minutes, add the sweet potatoes, the cauliflower, the curry paste (or garam masala) and the turmeric to the pan. Stir-fry the seasoned veggies for a few minutes on medium heat until that delicious smell is freely wafting through the air.

  3. 3

    After about 6 minutes, add the plant milk. Cover the pan with a lid and let it softly simmer for about 15 to 20 minutes. You'll know it's done when the mixture is a bit thick and the veggies are soft.

  4. 4

    While you're waiting for the pan to finish simmering, take advantage of that time by cooking your quinoa (or grain of choice) according to the instructions on the packaging.

  5. 5

    Add the corn, frozen peas and spinach to the pan. Stir it for a bit and taste the curry. Add salt, pepper or garam masala seasoning to taste.

  6. 6

    Pour the final contents into a bowl and garnish with roasted cashews. Serve with rice or quinoa.

Ingredientscauliflower, corn, curry paste, garlic, olive oil, onion, peas, plant milk, quinoa, roasted cashews, salt & pepper, spinach, sweet potatoes, turmeric powder
Coursemain course
Difficultylevel 2 (average)
Cooking time30-45 minutes
Tastesavory, sweet
Preparation methodcooking
Type of dishcurry
CampaignVeggieChallenge

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