How to Make Cauliflower Sweet Potato Curry


Cauliflower Sweet Potato Curry – A quick and comforting vegan dinner recipe that’s loaded with tender sweet potato and cauliflower. With a winning combination of spices and the fresh herbal note of cilantro, this generous meatless main dish will yield no leftover for sure! Gluten-free, paleo, whole30 friendly.

Ingredients you need


  •     2 1/2 cups diced sweet potato (about 1 pounds)
  •     1/2 head of cauliflower
  •     1 small can diced tomatoes
  •     1 tablespoon coconut oil (or any oil you prefer)
  •     1 medium onion, chopped
  •     2 cloves garlic
  •     Red chili pepper flakes, to taste
  •     1 teaspoon turmeric
  •     1 teaspoon ground coriander
  •     1 teaspoon cumin
  •     1/2 teaspoon cinnamon
  •     1 tablespoon grated fresh ginger
  •     1 cup coconut milk
  •     1 cup vegetable broth
  •     Fresh chopped cilantro, for garnish

Directions

1. In a food processor, add onion, garlic, red chili pepper flakes, turmeric, coriander, cumin, cinnamon, and ginger. Pulse until you obtain a coarse paste. Set aside

2. Heat the coconut oil in a large pot over medium heat. Add your homemade curry paste onion and sauté for 1 minutes, stirring constantly with a stainless steel spoon (turmeric will stain a wooden spoon).

3. Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. Add vegetable broth and coconut milk.

4. Bring to a gentle simmer, lower heat and cover. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. Adjust seasoning with salt and pepper.

5. Serve alone, garnished with fresh chopped cilantro, or over basmati rice topped with crushed nuts, cilantro, and lime wedges. Enjoy!

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