In this post we make a delicious, super simple vegetarian recipe, sweet potato & cauliflower curry – might make this at the Being Woman Yoga Retreat this November. I like to cook the Sweet Potato and the cauliflower separately to give different flavours in the dish.
Sweet Potato – peeled and cubed
Cauliflower – cut into small florets
Spinach (I actually used cavolo nero in the photo but not always easy to get hold of)
Onion – chopped
Whole Cumin Seeds
Fresh Ginger – grated (fresh is best, powdered will do)
I used a whole small cauliflower and 4 sweet potatoes, as a main this would feed approx 3 peeps, I actually wish I had made more as there was only a little left over and it was delicious cold the next day for my lunch. I used a quater of a teaspoon of the cayenne and about a teaspoon of each of the other spices to begin with (just a small pinch of salt)
Pre-heat oven to 180 degrees.
In a large pan (with a lid for later) heat the olive oil and when hot add the cumin seeds, stir continually and when you begin to smell that delicious aromatic cumin aroma (about 20 seconds) add the chopped onion and ginger (if using fresh) and continue to stir until onions begin to soften and brown.
Stir in remaining Spices then add the sweet potato and about a cup of water (to almost cover) Cover with lid and simmer for about 15 mins until sweet potato is soft.
While this is cooking, add a spoonful of coconut oil onto baking tray and put in oven for a few seconds to melt, then add cauliflower florets, stir to coat in oil and roast – keep an eye on this it really doesn’t take long for the cauliflower to cook, about 10 mins depending on how crunchy you like it.
When the Sweet Potatoes are beginning to soften, remove lid and turn up heat a little to reduce the liquid. Now is a great time to taste – I love plenty of flavour in this dish so I always add more spices, you could add a little bouillon if you feel it needs a little boost.
When you feel you have perfected the taste, turn off the heat, stir in the spinach and add the cauliflower.
If you like garlic you could also add fresh garlic with the onions or cook the onions in garlic infused olive oil. A little cardamom powder is also another interesting flavour to add to this dish. You could add more veg like courgette, carrots etc, you could swap the sweet potato for butternut squash. To make it more simple as a side dish you could leave out the cauliflower – lots of options, let me know if you find a really good one