An Aloo Gobi inspired cauliflower and sweet potato curry made with sweet potatoes and roasted cauliflower! Simple ingredients and 30 minutes required for this delicious hearty plant-based meal!
Ingredients
US Customary – Metric
Cauliflower
- 1 Cauliflower head, finely chopped, large stems removed (~5 cups or 535g)
- 2 tablespoon (30ml) coconut or avocado oil (if avoiding oil, submerge)
- 1 tablespoon < span class="wprm -Recipe-Ingredient Name">(3g) Curry powder< /span>
- 1/4 TL Sea salt
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CURRY
- 1 Soup Coconut or avocado oil (if you Avoid oil, under water)
- < span class="wprm-recipe- ingredient quantity"> 2 medium shallots (diced)
- 3 El fresh ginger (hacked)
- 6 cloves garlic (hacked // ~3 tbsp how the original recipe is written)
- 4 tablespoon < span class="wprm-recipe-ingredientname">red curry paste*
- 2 medium Sweet potatoes (peeled and cut into small pieces)< /span>< /li>
- 1 tsp Curry powder (more to taste)
- 1/4 Tea Sea Salt (more to taste)
- 1 28 oz < span class="wprm-recipe-ingredient-name" >Can of diced tomatoes
(if unsalted, you will add more salt to the dish)< li class="wprm-recipe-ingredient" style="list-style-type: disk;">1 14 ounces Can of full coconut milk (under light for less fat) - < span class="wprm-recipe-ingredient-amount">1-2 sup pe Coconut Sugar < /span>
- 2 Soup Lemon Juice (to taste)
FOR SERVING optional
- Fresh coriander
- Naan or flatbread
- rice or rice cauliflower < /a>
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper (or more baking sheets if you increase batch size). Add the cauliflower and season with oil (or water), curry powder and sea salt.
- Throw to combine and 15- Bake for 20 minutes or until golden brown and slightly crispy on the edges. Set aside.
- Meanwhile, heat a large saucepan over medium-high heat. Once hot, add water or oil, shallot, ginger, and garlic. Fry for 2 minutes, stirring frequently.
- Add curry paste and stir. Boil 1 minute. Then add the sweet potatoes, curry powder and salt. Stir well and cook uncovered for 2 minutes.
- Add tomatoes, coconut milk and coconut sugar and stir. Increase the heat to medium-high until a very low simmer is reached. Then reduce the heat to low or medium-low (until boiling). Cover and cook 15 to 20 minutes or until sweet potatoes are tender. Stir occasionally.
- In the last few minutes of cooking, add the lemon juice and stir. Then taste and adjust the spices as needed by adding more salt for a salty taste, curry powder or paste for an intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
- Remove the lid and turn off the heat to allow the mixture to thicken slightly. To serve, divide the roasted cauliflower among serving plates and garnish with desired amount of curry. Fresh cilantro and lemon juice make a great garnish. This dish is delicious on its own, but also delicious with rice, cauliflower rice or vegan naan.
- Leftovers stay covered in the fridge for up to 4 days or in the freezer up to 1 month. Heat on stovetop over medium-high heat (or in microwave) until hot and bubbly. Cauliflower and curry can be stored together.
