Vegan sweet potato & cauliflower curry

Vegan sweet potato & cauliflower curry

Meat free meals are a great way to show your support for animals, the environment and your body. Get the power of protein from your veggie intake - Meat free weeks are here to stay.
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Course Vegan
Servings 4
Calories 361 kcal

Ingredients
  

Ingredients

  • 1 medium onion, sliced
  • 1 tbsp coconut oil
  • 2 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 2 tsp ground cumin
  • 1 tbsp hot paprika
  • 2 tbsp turmeric
  • 1 tsp ground coriander
  • 1 can chopped tomatoes
  • 240 ml water
  • 450 g sweet potatoes, peeled, chopped
  • 300 g cauliflower
  • 240 ml coconut milk
  • 70 g cashew nuts
  • coriander, to serve

Instructions
 

  • Peel the onion, cut it in half, then cut into thin half slices.
  • Heat the oil in a pot, add the onions and cook, stirring for about 3-4 minutes. 
  • Next, add in the garlic and ginger and stir-fry for 1 minute. Add in the spices, mix well, and fry together for another minute.
  • Add the chopped tomatoes and water and bring to the boil. 
  • In the meantime, add the peeled and cubed sweet potatoes and season with salt and pepper.
  • Simmer for 30 mins uncovered. 
  • Next, divide the cauliflower into small florets and add to the pot.
  • Pour in the coconut milk, mix, cover, and cook for another 10 minutes.
  • In the meantime, roast the cashew nuts in a dry frying pan. 
  • Serve the curry, topped with cashew nuts and coriander, alongside a portion of rice.

Notes

Key features
  •  Gluten free
  • Dairy free
  • Meal prep friendly
  • Vegan
  • Contains nuts
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