Sweet Potato Cauliflower Curry Food

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-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.

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

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.

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.

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.

SWEET POTATO CURRY

Steps:

• 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!

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.

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-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.

SWEET POTATO CURRY WITH MUSHROOMS AND CAULIFLOWER

Steps:

• Cook onions in the oil until transparent.
• Add the garlic, chilli pepper, curry powder, turmeric, cumin and chilli flakes.
• Stir continuously for 30 seconds, then add the sweet potatoes, mushrooms and cauliflower.
• Stir to allow the spices to coat the vegetables.
• Pour the chopped tomatoes and vegetable stock into the pan.
• Add some salt
• Cover the pan and allow to simmer until the sweet potatoes are soft.
• Serve and garnish with chopped coriander.

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 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 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.

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.

CURRIED SWEET POTATOES CAULIFLOWER AND GREEN BEANS

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and bell pepper.
• Cook, stirring occasionally, until tender, about 3 minutes.
• Sprinkle on flour, curry powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.
• Add sweet potatoes and 2 ½ cups water to the skillet.
• Reduce heat to medium-low, cover and simmer for 10 minutes.
• Add cauliflower and green beans, cover, and cook until potatoes are tender and beans are crisp-tender, about 10 minutes.

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.

SWEET POTATO CAULIFLOWER CURRY

Steps:

• Heat oven to 425°. Line a baking sheet with parchment paper, add cauliflower & season with oil, curry powder & salt.
• Sauté onion, ginger & garlic in oil, 2 minutes.
• Add curry paste, stir & cook, 1 minute.
• Add potatoes, curry powder & salt. Cook 2 minutes.
• Add tomatoes, coconut milk & sugar. Stir to combine. On medium high heat, cook to low boil., then simmer for 20 minutes until potatoes are tender.
• Add spinach & lemon juice and stir. Season for taste with salt, sugar, and lemon juice.
• Plate cauliflower and top with curry. Garnish with cilantro. Goes well with rice & naan.

POTATO-CAULIFLOWER CURRY

Steps:

• Place cauliflower in a steamer basket in a large saucepan or deep skillet. Add water to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl.
• Place potato pieces in steamer basket, cover pan, and steam 10 minutes or until potatoes are tender. Add to cauliflower in bowl; drain water from pan.
• For sauce, in a blender combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
• Add steamed cauliflower and potatoes, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt.
• Serve vegetable mixture over rice and sprinkle with cilantro.

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.

SWEET POTATO, COCONUT & LENTIL CURRY WITH CAULIFLOWER RICE IN THE THERMOMIX

Steps:

• Chop the onion and garlic together for 5 seconds on speed 6.
• Add the oil and curry powder and saute for 3.5 minutes on 100 degrees, reverse speed soft.
• Add the sweet potatoes, coconut cream and stock paste and cook for 12 minutes at 100 degrees on reverse speed soft.
• Add the lentils, tomatoes and honey and continue to cook as above for a further 15 minutes or until the sweet potatoes are soft.
• Transfer to an oven proof dish and set it aside.
• To make the rice:
• Roughly chop the cauliflower into chunks with a knife, removing the leaves and stalk.
• Place a third of the cauliflower into the thermomix bowl and chop for 5 seconds on speed 5. Tip it into the rice basket.
• Repeat until all the cauliflower looks like rice and is in the basket.
• Add the coconut milk and water to the bowl and insert the basket with the cauliflower.
• Cook on varmoma temperature at speed 4 for 15 minutes.
• Let it drain for a couple of minutes and them serve it up with your delicious curry.
• Top it with some plain yoghurt and chopped parsley.