Sweet Potato And Roasted Cauliflower Curry With Quinoa Food

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 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!

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.

CURRIED COCONUT QUINOA AND GREENS WITH ROASTED CAULIFLOWER

Steps:

• Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
• Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
• Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.

SPICY QUINOA WITH SWEET POTATOES

Steps:

• Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
• Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

SWEET POTATO & CAULIFLOWER LENTIL BOWL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
• Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
• Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
• Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

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.