SWEET POTATO CURRY WITH ROASTED CAULIFLOWER

This sweet potato curry with roasted cauliflower wings is such a great autumnal dinner. Real comfort food for when the days start getting colder and when those cozy nights spend at home start to feel more and more appealing. It combines soft spiciness with the sweetness of sweet potatoes and the cauliflower florets come with a subtle kick too. But it’s not too spicy.

I used cauliflower in this recipe instead of rice and naan, the usual suspects in our kitchen when it comes to curries. Don’t get me wrong, I love rice and naan but sometimes it’s better to go without these additional carbs. You could also process the cauliflower into a rice like texture but this time I wanted to keep it more rustic, also to add some more texture into this dish.

By the first look at this recipe one might get slightly freaked out because of the long list of ingredients and instructions. But that’s mainly because this recipe includes a home-made curry paste. It’s actually super easy to make but it just includes quite a few ingredients. So if you are in a hurry or just want to keep it even more straightforward, you can also use shop-bought red curry paste of your choice.

Regardless of the relatively long list of ingredients, this dish comes together in less than an hour. It’s a solid weekend favourite at ours and makes a great packed lunch for the next day too. Enjoy!

SWEET POTATO CURRY WITH ROASTED CAULIFLOWER

 

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Antidote Kitchen

Serves: 3-4

Ingredients

• Red curry paste (you can also use shop bought paste if this seems like too much):
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 red chillies
• 2 lemongrass stalks
• 1 thumb sized piece of ginger
• 1 shallot
• 2 garlic cloves
• ½ lime juice
• 1 tbsp tomato puree
• 1 tsp salt
• A bunch of fresh coriander
• The curry itself:
• 2 sweet potatoes
• 2 shallots
• 1 thumb sized piece of ginger
• 2 garlic cloves
• 1 tbsp coconut oil
• 1x400g can chopped tomatoes
• 1x400ml can coconut milk
• ½ lime juice
• Red curry paste (shop bought or homemade as instructed)
• Salt to taste
• A bunch of fresh coriander
• Roasted cauliflower:
• 1 head cauliflower
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1-2 tsp salt

Instructions

1. If you are making your own red curry paste, here’s how you make it:
2. In a pestle and mortar, grind the cumin and coriander seeds to a powder. Then transfer into a food processor
3. Roughly chop the chilies, lemongrass stalks, ginger, shallot and garlic cloves before adding into the food processor
4. Add the rest of the ingredients and process until smooth
5. To make the curry and roasted cauliflower:
6. Pre-heat oven to 175C
7. Roughly chop the cauliflower head and spread on a baking tray
8. Sprinkle with 2 tbsp olive oil, 2 tsp smoked paprika and 2 tsp of salt and toss around to cover all the cauliflowers
9. Bake in the oven for 15-20 minutes or until golden brown. Set aside
10. In the meantime, peel the sweet potatoes and chop into bite sized pieces. Set aside
11. Finely chop 2 shallots, 2 garlic cloves and a piece of ginger
12. Heat a large skillet over medium heat and add 1 tbsp coconut oil. Add shallot, garlic and ginger and sauté for a couple of minutes, stirring frequently
13. Then add the curry paste and stir to combine before adding the sweet potatoes. Stir to coat everything
14. Add the dices tomatoes and coconut milk and stir to combine. Bring to boil and then reduce heat to low medium and let simmer under a lid for about 20 minutes or until the sweet potatoes are tender stirring occasionally
15. Finally, add lime juice and stir. Taste and add some more salt if needed
16. Turn the heat off and let sit a while before serving so the mixture can thicken slightly
17. Serve with the roasted cauliflower and top with fresh coriander to garnish

Nutrition Information

Serving size: 1 Calories: 524 Fat: 35 Carbohydrates: 49 Sugar: 19 Fiber: 8 Protein: 9

3.5.3226