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.
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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Nutrition
Serving: 1gCalories: 361kcalCarbohydrates: 39gProtein: 9gFat: 21g
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