Full disclaimer: this is sweet potato and cauliflower curry is our new favourite recipe!
It delivers on everything you’d want from a curry.
It’s spicy, filling and the best thing is it’s super easy.
And the pickled red onion really lifts the dish, adding a lovely sharpness that perfectly balances the heat from the curry.
Don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is out right now.
Roxy & Ben
Sweet Potato & Cauli Curry 🌶
Full recipe: sovegan.co/spcurry
Posted by So Vegan on Monday, 18 February 2019
For the sweet potato curry:
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp coconut oil
- 1 red onion
- 4 garlic cloves
- thumb of fresh ginger
- 1 red chilli
- 250g (8.8oz) fresh tomatoes
- 350g (12.3oz) sweet potato
- 350g (12.3oz) cauliflower florets
- 300ml (10fl.oz) vegetable stock
- 2 tbsp coconut cream
- large handful fresh coriander, plus extra for decoration
- 1/2 lime
- 300g (10.6oz) basmati rice
For pickled red onion:
- 1/2 red onion
- 2 tsp apple cider vinegar
The cupboard essentials:
- Firstly, prepare the pickled red onion by thinly slicing the half onion and adding it to a small bowl along with the apple cider vinegar. Stir to combine then set to one side to pickle while you make the curry.
- Add the cumin seeds, turmeric, coriander seeds and mustards seeds to a pestle and mortar, and grind until fully broken down, then set to one side for later.
- Add a tsp of coconut oil to a large saucepan on a medium-high heat. While the saucepan heats up, peel and thinly slice the onion, then add it to the saucepan and fry for 7 minutes, stirring occasionally.
- Peel and finely dice the garlic and ginger, slice the red chilli and set a few slices aside for decoration later. Add the garlic, ginger and chilli to the saucepan along with the spices and fry for 3 minutes. Note: if you like your food spicy, add the chilli seeds to the saucepan, too.
- Peel and dice the sweet potato into bite-sized pieces, break up the cauliflower into bite-sized florets and dice the tomatoes, then add them all to the saucepan long with the vegetable stock. Bring to the boil then leave to simmer with the lid on for 15 minutes.
- Add the rice to a separate small saucepan and cook as per the packet instructions with a pinch of salt.
- Remove the lid from the curry and simmer for a further 5-10 minutes until the veggies are soft and most of the liquid has evaporated.
- Roughly slice the coriander and add to the saucepan along with the coconut cream, juice from the ½ of lime and season to perfection with salt and pepper. Stir to combine.
- Add a serving of rice to each plate, followed by a few spoonfuls of curry.
- Top each serving with some coriander leaves, a small handful of pickled red onion and a few slices of chilli. So delicious!