Description
A hearty and flavorful coconut curry featuring sweet potatoes, cauliflower, and a blend of spices.
Ingredients
Scale
- 1/4 cup coconut oil
- 1–1/2 cups finely diced yellow onion (1 large onion)
- 1–1/2 tablespoons finely minced ginger (1-inch piece)
- 1 tablespoon finely minced garlic (3 cloves)
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 tablespoon yellow curry powder
- 1–1/2 teaspoons paprika
- 1–1/2 teaspoons ground coriander
- 2 tablespoons red curry paste
- Salt and pepper to taste
- 4–1/2 cups chopped sweet potatoes (3 medium-to-large potatoes)
- 3–1/2 cups chopped cauliflower (1 small head or 1/2 large head)
- 2 (13 oz) cans coconut milk (lite is ok; curry will be a lot less creamy)
- 1 (14 oz) can fire-roasted crushed tomatoes
- 1 cup vegetable stock
- 3/4 cup frozen peas
- 1/3 cup finely chopped cilantro
- Fresh lime juice (optional)
- Cooked basmati rice (optional)
- Naan (optional)
Instructions
- Dice onion, mince garlic, and mince ginger. Peel and dice sweet potatoes. Set aside.
- Add coconut oil to a large, cast-iron pot and heat on medium high. Once oil is melted, add onion, ginger, and garlic. Sauté until tender and very fragrant, about 7–9 minutes. Reduce heat to low if anything burns or gets too brown. While everything is sautéing, add spices to the pot: ground turmeric, cumin, garam masala, yellow curry powder, paprika, ground coriander, and red curry paste. Season to taste; I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper. Cook and stir until fragrant over medium-low heat, 1–3 minutes.
- Add cubed sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally. Coarsely chop cauliflower—it doesn’t need to be in individual florets, just a quick coarse chop. Add cauliflower and stir to coat. Add coconut milk, crushed tomatoes, and vegetable stock. Stir and bring to a boil, then reduce heat to low and simmer, covered, 18–25 minutes or until veggies are tender. Remove lid and stir occasionally, every 7 or so minutes. (Check tenderness by piercing with a fork; sweet potatoes are ready if they pierce easily). While curry is simmering, I like to cook up some basmati rice.
- Stir in frozen peas and diced cilantro. If desired, add some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice with naan bread and enjoy immediately.
Notes
- Note 1: Adjust the amount of red curry paste based on desired spice level.
- Note 2: Basmati rice enhances the dish but can be omitted for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg