Cauliflower Sweet Potato Curry Food

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

SWEET POTATO-CAULIFLOWER CURRY

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
• Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
• Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
• Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

CAULIFLOWER CURRY

Steps:

• Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
• Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
• Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.
• Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.
• Serve over rice and garnish with cilantro and lime slices, if desired

SWEET POTATO CAULIFLOWER CURRY (30 MINUTES!)

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size). Add cauliflower and season with oil (or water), curry powder, and sea salt.
• Toss to combine and bake for 15-20 minutes or until golden brown and slightly crispy on the edges. Set aside.
• In the meantime, heat a large pot over medium heat. Once hot, add water or oil, shallot, ginger, and garlic. Sauté for 2 minutes, stirring frequently.
• Add curry paste and stir to combine. Cook for 1 minute. Then add sweet potatoes, curry powder, and salt. Stir to coat and cook for 2 minutes uncovered.
• Add tomatoes, coconut milk, and coconut sugar and stir to combine. Increase heat to medium high until it reaches a very low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until sweet potatoes are tender. Stir occasionally.
• In the last minutes of cooking, add lemon juice and stir. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
• Remove lid and turn heat off so the mixture can thicken slightly. To serve, divide roasted cauliflower between serving plates and top with desired amount of curry. Fresh cilantro and lemon juice make an excellent garnish. This dish is great on its own, but it's also delicious with rice, cauliflower rice, or vegan naan.
• Leftovers will keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or in the microwave) until hot and bubbly. Cauliflower and curry can be stored together.

SWEET POTATO CAULIFLOWER CURRY

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion with ¼ tsp salt and sauté until soft, about 5 minutes.
• Add the sweet potato and cook until it begins to soften and brown, about 8 minutes.
• Stir in coconut milk, tomato paste, curry powder, turmeric, ginger, and ½ tsp salt, plus 1 cup of water. Simmer over low heat until the mixture thickens, and potato is soft, about 10 minutes.
• To make cauliflower rice: In a food processor, pulse the cauliflower in 2 batches until it is similar in size to rice grains.
• Add cauliflower rice and chickpeas to the curry and cook for 5 minutes. Stir in the lime juice and season with more salt, if needed. Serve garnished with chopped cilantro.

SWEET POTATO AND CAULIFLOWER THAI CURRY

Steps:

• Start by peeling and chopping the sweet potato and carrots. Slice the red bell pepper, remove the seeds and chop into bite-sized pieces. Finely chop the unpeeled ginger. Take out the peas and let them sit outside in a bowl until they are used at the end of the cooking process.
• Heat up the olive oil in a large saucepan or wok. Once the oil is hot, add the ginger and curry paste and sauté for about one minute. Then add the carrots, red bell pepper and cauliflower and sauté everything for another 10 minutes.
• Now add the sweet potatoes, coconut milk, tamari and the ground coriander and ginger, and let the whole curry simmer on medium heat for about 40 minutes.
• While the curry cooks, boil the brown rice. It usually takes 25 to 30 minutes until it's ready. While the curry and rice boil, wash and finely chop the coriander.
• Once the sweet potatoes are fork tender, reduce the heat to low, and add the washed spinach and if you are using peas, add the peas now. Allow the spinach to wilt before sprinkling with a handful of cilantro and serving the curry with the brown rice. Depending on your taste, you might want to add more tamari or spices.

CAULIFLOWER AND SWEET POTATO CURRY

Steps:

• Preheat a large frypan over medium heat with one tbsp of oil.
• Fry the onion until soft, then add the curry powder. Coat the onion in the curry powder.
• Add the cauliflower and sweet potato and coat in the spices.
• Add the tomatoes and passata to the pot and cover with a lid.
• Cook for 15 minutes.
• Add the coconut cream, leafy greens and beans and stir through.
• Cover and cook for 5 minutes more.

SWEET POTATO CAULIFLOWER CURRY

Steps:

• Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.
• While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.
• Stir in the coriander seeds, cumin seeds, turmeric, cayenne if using, and salt and toast for 15 seconds. Then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.
• Remove cauliflower from oven and add to the pot stirring well to combine.

SWEET POTATO AND ROASTED CAULIFLOWER CURRY WITH QUINOA

Steps:

• Preheat oven to 375F. Line a baking sheet with parchment. Place cauliflower onto sheet, coat with generous amount of olive, and lightly dust with salt and pepper. Bake for around 20 minutes or until golden brown.
• While your cauliflower cooks begin preparing your Quinoa and Curry.
• Cook your desired amount of Quinoa as directed (hint: stir it with a fork to make sure its fluffy).
• Into a large pot add your coconut oil. Let it melt down for a few seconds, then add your onions and garlic. Sweat down on low heat for -10 minutes or until golden brown.
• Add all your spices and stir into the onion and garlic mixture. Continue to cook on low heat for 2-3 minutes. This really activates those flavours before adding liquid!
• Now add your potatoes. Give the mixture a good stir and cook for 10 minutes on medium heat. Stir occasionally to avoid burning. Allow the potatoes to get a good cooked coating.
• Now add your crushed tomatoes, water and chickpeas. Bring mixture to a boil, then simmer on low heat for 30 minutes.
• Just before serving add your coconut milk, cook for two minutes and stir.
• Garnish with your cooked Cauliflower, fresh cilantro and lime wedges!
• Enjoy!

SWEET POTATO, CHICKPEA AND CAULIFLOWER CURRY | ASDA GOOD LIVING

Steps:

• Put the sweet potato in a pan and cover with water. Bring to the boil then reduce to a simmer for 10 mins. Rinse with cold water, drain, then set aside to cool.
• In a large pan, over a medium heat, sauté the onion and garlic in the oil until softened and turning golden in colour.
• Stir in the cumin seeds, curry powder and tomato purée then cook for 2-3 mins. (If needed, add a splash of the stock.)
• Stir in the chopped tomatoes, vegetable stock, 350ml hot water, chickpeas, cauliflower and parboiled sweet potato. Cover with the pan lid and allow to simmer on a medium heat for 20-30 mins, until the veg is tender.
• Meanwhile, cook the rice according to the pack instructions, adding the cracked cardamom pod to the water to flavour the rice.
• Remove the curry from the heat and stir in the spinach and coriander. Cover, to allow the leaves to steam, for 2 mins.
• Serve the curry on the rice and garnish with a sprig of coriander.

CAULIFLOWER AND SWEET POTATO CURRY

Steps:

• Heat up a pan on a medium flame and add olive oil. Add onion, garlic, ginger, mustard and cumin and fry till onion turn in to brown. Stirring often and adjust the heat as necessary.
• Add tomato and chili and stir until tomato is soften.
• Add cauliflower and stir for about 3 minutes, then add green beans, sweet potatoes, turmeric, garam masala and water. mix well and add salt & pepper and bring the water to boil.
• Reduce the heat and cover the pan and simmer for about 15 minutes. Stir occasionally and add water if necessary.
• Add pea and cashews and simmer for another 3 minutes. Taste the curry, add salt and pepper if necessary.
• Just before serve, sprinkle coriander on the top. Enjoy your curry with rice or naan.

CAULIFLOWER AND SWEET POTATO CURRY

Steps:

• Dice or cut the cauliflower into small florets. Wash, peel and dice the sweet potatoes. Finely chop the onion and garlic.
• Heat up some oil in a cooking pan (or wok) and fry the garlic and onions for about 2 minutes. After 3 minutes, add the sweet potatoes, the cauliflower, the curry paste (or garam masala) and the turmeric to the pan. Stir-fry the seasoned veggies for a few minutes on medium heat until that delicious smell is freely wafting through the air.
• After about 6 minutes, add the plant-based milk. Cover the pan with a lid and let it softly simmer for about 15 to 20 minutes. You'll know it's done when the mixture is a bit thick and the veggies are soft.
• While you're waiting for the pan to finish simmering, take advantage of that time by cooking your quinoa (or grain of choice) according to the instructions on the packaging.
• Add the corn, frozen peas and spinach to the pan. Stir it for a bit and taste the curry. Add salt, pepper or garam masala seasoning to taste.
• Pour the final contents into a bowl and garnish with roasted cashews. Serve with rice or quinoa.

CAULIFLOWER-SWEET POTATO CURRY

Steps:

• Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
• Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

CAULIFLOWER & SWEET POTATO CURRY SOUP

Steps:

• In a large saucepan sprayed with vegetable spray, heat the oil.
• Sauté the garlic and onion until softened, about 5 minutes.
• Add the curry powder, cinnamon, salt, pepper, cauliflower, stock, sweet potatoesand honey and bring to a boil.
• Cover, reduce the heat and simmer for 25minutes or until the potatoes are tender.
• Transfer to a food processor or blender and purée until creamy and smooth.
• Return to the saucepan and thin with more stock ifdesired.
• Ladle into bowls. Garnish with a dollop of sour cream and cilantro.

CAULIFLOWER AND SWEET POTATO BALTI

Steps:

• Heat the oil in your largest pan and cook the onions, ginger and sugar for 5 minutes, until softened and gently browned. Add the cumin seeds, tomatoes, turmeric, coriander, chilli powder, some salt and pepper and 250ml water.
• Bring to a simmer, then stir in the sweet potatoes. Cover and simmer for 5 minutes, then add the cauliflower. Cover and cook for a further 15 minutes. Add the chickpeas and cook for 5 minutes, until the vegetables are tender.
• Stir in the lemon juice and coriander just before serving.

SWEET POTATO, CAULIFLOWER, AND CHICKPEA CURRY

Steps:

• Add the onion, tomato and vegetable oil to a large pot over medium heat. Sauté for 5-7 minutes, until the onions become translucent. Add the garlic, curry paste, and spices to the pot and sauté for an additional 2-3 minutes, until fragrant.
• Add the sweet potato to the pot and stir for 30 seconds, until ingredients are combined.
• Add the vegetable broth and walnutmilk and bring to a simmer. Cover and simmer for 15 minutes. Then add the cauliflower and simmer for an additional 10 minutes.
• When the 10 minutes are up, remove from heat and stir in the chickpeas.
• Taste and add salt as needed.

VEGAN THAI RED CURRY WITH CAULIFLOWER AND SWEET POTATOES

Steps:

• Melt the coconut oil in a large and deep pan that has a lid. Add the onions and red pepper and saute for 8-10 minutes over medium heat.
• Stir in the garlic and ginger and continue to cook for another 30 seconds. Add the Thai red paste and cook for another minute. Next, stir in the tomatoes and coconut milk, then add the sweet potato and cauliflower. Cover the pan with a lid, reduce the heat, and simmer for about 15 minutes or until the sweet potato is fork-tender.
• Stir in the baby spinach and cover the pan again. Cook for a further 1-2 minutes until the spinach wilts. Next, stir in the lime juice and season to taste.
• Serve with basmati rice, naan, and topped with coriander leaves and extra lime wedges.