Cauliflower and Sweet Potato Curry

VEGAN CREAMY CURRY

This curry is the ultimate flavour bomb! With so many delicious Indian spices, this curry is truly something so special! It’s so quick and easy to prepare, and so nourishing.

With the added chickpeas, this curry is high in protein and nutrient dense with those delicious veggies. And, you can totally play around with the recipe. It’s here to simply act as a guide - switch the veggies, add potato, eggplant, carrot, greens. Add in lentils instead of chickpeas.

I personally recommend roasting your veggies before adding them to your curry - I feel they just crisp up on the outside by soften on the inside and when added to the curry they soak up all those delicious flavours so well.

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INGREDIENTS

1 tbsp oil (I like using avocado)
1 tsp mustard seeds
1/2 tsp cumin seeds
10 curry leaves
1/2 brown onion - diced
4 garlic cloves (minced)
1 long red chilli (diced)
1 tsp minced ginger
2 tsp curry powder
1 can chopped tomatoes
1/2 cup red lentils
2 cups veggie stock
1 can coconut cream
1 can chickpeas
Juice 1/2 lime
1/4 tsp sea salt
1/2 head cauliflower
1 medium sized sweet potato

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DIRECTIONS

Preheat oven to 180C.
Break the cauliflower into florets, and dice the sweet potato into cubes.
Lay out on a baking tray, not over crowding the veg.
Drizzle over a little oil, salt and pepper and bake in the oven for 20-30 minutes or until golden.
Heat oil in a large pot. Once hot add in the mustard and cumin seeds, curry leaves, stirring frequently. After a couple of minutes and the mustard seeds begin to pop, add in onion and a pinch of salt.
Sauté on medium heat for 5 minutes, or until soft.
Add in garlic, ginger and chilli and spices and sauté for a couple more minutes.
Add in lentils, stock, tomatoes and coconut cream and let simmer on low-medium heat until lentils are soft. Add in chickpeas.
Then turn off heat, add in lime and salt to taste.
Serve with basmati rice, or Naan with some coconut yogurt, coriander and pomegranate seeds