Sweet Potato Cauliflower Curry
Ingredients
The cauliflower
-
1
head
cauliflower, loosely chopped
-
2
Tbsp
coconut or avocado oil
-
1
Tbsp
curry powder
-
¼
tsp
sea salt
The curry
-
1
Tbsp
coconut or avocado oil
-
2
medium
shallots, diced
-
3
Tbsp
fresh ginger, minced
-
6
cloves
garlic, minced
-
4
Tbsp
red curry paste
-
2
medium
sweet potatoes, peeled and chopped
-
1
tsp
curry powder
-
¼
tsp
sea salt
-
1
28-oz can
diced tomatoes
-
1
14-ounce can
full-fat coconut milk
-
1-2
Tbsp
coconut sugar
-
2
Tbsp
lemon juice
For serving (optional)
-
to taste
fresh cilantro
-
to taste
Naan or Flatbread
-
to taste
Rice or cauliflower rice
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Toss the cauliflower with oil, curry powder, and sea salt, then bake for 15-20 minutes until golden and crispy.
- In a large pot, heat oil or water and sauté shallots, ginger, and garlic for 2 minutes.
- Add curry paste and cook for 1 minute, then stir in sweet potatoes, curry powder, and salt, cooking for another 2 minutes.
- Mix in tomatoes, coconut milk, and coconut sugar, bringing to a low boil before reducing heat to simmer for 15-20 minutes until sweet potatoes are tender.
- Stir in lemon juice and adjust seasonings as needed.
- Remove the lid and let the mixture thicken slightly before serving.
- Serve the roasted cauliflower topped with curry and garnish with cilantro and lemon juice.
Nutrition Facts (estimated)
Servings
4
Calories
485
Total fat
39.9g
Total carbohydrates
31.7g
Total protein
7.5g
Sodium
857mg
Cholesterol
0mg
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