Cauliflower and sweet potato add such abundant nutrition to this traditional curry dish with a twist. Both vegetables are rich sources of antioxidants including beta carotene and sulphoraphane, which help protect the body from the stress and disease.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil
- 1 brown onion, roughly chopped
- 3 cloves garlic, peeled & finely sliced
- 1 tsp ground cinnamon
- 2 tsp ground garam masala
- 1 tsp ground coriander
- 1 tsp smoky paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Pinch dried chilli flakes
- 300g sweet potato, cut into 3cm chunks
- 500mL vegetable stock (no salt added)
- ¼ cup tomato paste
- 1 head cauliflower, cut into florets
- ½ cup coconut yoghurt
- 2 tsp brown-rice flour
- Cooked brown rice, hemp seeds & fresh coriander leaves, to serve
Method
- Heat large saucepan on medium heat, add coconut oil, onion and garlic and cook for 3–4 mins with lid on.
- Add spices to pan and cook 2–3 mins until aromatic then add sweet potato, vegetable stock and tomato paste.
- Bring to boil then reduce heat, cover and simmer 30 mins.
- Add cauliflower to saucepan and spoon approximately ¼ cup liquid from pan into small mixing bowl. Then cover saucepan again for 10 mins.
- Allow liquid to cool slightly then whisk together with coconut yoghurt and brown-rice flour and stir into saucepan, coating vegetables with sauce as you go.
- Check cauliflower and sweet potato are tender and spoon onto plates with brown rice, hemp seeds and fresh coriander leaves if desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
