Description
A delicious and creamy vegetable curry made with sweet potatoes, cauliflower, and coconut milk.
Ingredients
Scale
- 1/4 cup coconut oil
- 1–1/2 cups finely diced yellow onion (1 large onion)
- 1–1/2 tablespoons finely minced ginger (1-inch piece)
- 1 tablespoon finely minced garlic (3 cloves)
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 tablespoon yellow curry powder
- 1–1/2 teaspoons paprika
- 1–1/2 teaspoons ground coriander
- 2 tablespoons red curry paste
- to taste Salt and pepper
- 4–1/2 cups chopped sweet potatoes (3 medium-to-large potatoes)
- 3–1/2 cups chopped cauliflower (1 small head or 1/2 large head)
- 2 (13 oz) cans coconut milk
- 1 (14 oz) can fire-roasted crushed tomatoes
- 1 cup vegetable stock
- 3/4 cup frozen peas
- 1/3 cup finely chopped cilantro
- to taste Fresh lime juice (optional)
- optional Cooked basmati rice
- optional Naan
Instructions
- Dice onion, mince garlic, and mince ginger. Peel and dice sweet potatoes. Set aside.
- Add coconut oil to a large, cast-iron pot and heat on medium high. Once oil is melted, add onion, ginger, and garlic. Sauté until tender and very fragrant, about 7–9 minutes. Reduce heat to low if anything burns or gets too brown.
- Add spices to the pot: ground turmeric, cumin, garam masala, yellow curry powder, paprika, ground coriander, and red curry paste. Season to taste; add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper. Cook and stir until fragrant over medium-low heat, 1–3 minutes.
- Add cubed sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally.
- Coarsely chop cauliflower; it doesn’t need to be in individual florets, just a quick coarse chop. Add cauliflower and stir to coat.
- Add coconut milk, crushed tomatoes, and vegetable stock. Stir and bring to a boil, then reduce heat to low and simmer, covered, 18–25 minutes or until veggies are tender. Remove lid and stir occasionally, every 7 or so minutes.
- Stir in frozen peas and diced cilantro. If desired, add some fresh lime juice or serve lime wedges with individual plates.
- Serve over cooked basmati rice with naan bread and enjoy immediately.
Notes
- Note 1: Red curry paste can vary in spice level, use according to taste.
- Note 2: Cooking basmati rice may add extra time to your preparation, plan accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg