Sweet Potato Curry With Mushrooms And Cauliflower Food

CAULIFLOWER-SWEET POTATO CURRY

Cauliflower-Sweet Potato Curry image

Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green goodness, including baby spinach, edamame, and zucchini, hits the scene, followed by a blast of cilantro and lime juice.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 1h

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons finely minced fresh ginger (from a 2-inch piece)
Kosher salt
2 tablespoons red curry paste, such as Maesri
1 can (15 ounces) coconut milk
1/2 head cauliflower, cut into 1-inch pieces (4 cups)
1 medium sweet potato, peeled and cut into 1-inch pieces (2 cups)
1 zucchini, halved lengthwise and cut into 1/4-inch pieces (2 cups)
1 cup frozen shelled edamame
3 cups packed baby spinach
1/4 cup chopped fresh cilantro
Cooked grains, such as quinoa, and halved limes, for serving

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-CAULIFLOWER CURRY

Sweet Potato-Cauliflower Curry image

Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)
4 cups fresh cauliflower florets
1 tablespoon finely chopped gingerroot
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (13.5 oz) coconut milk (not cream of coconut)
1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup uncooked regular brown or white rice
1 1/3 cups water
1 teaspoon butter
1/3 cup sliced almonds, toasted
1/3 cup sliced green onions (5 medium)
1/3 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g

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