Cauliflower & Sweet Potato Coconut Curry with Spinach
This quick & delicious curry tastes as if you have been slaving away for hours.
Looking for a quick and easy meal that’s perfect for beginners?Look no further than my Organic Cauliflower and Sweet Potato Curry!
This recipe is a breeze to whip up, making it ideal for those just starting their cooking journey. Plus, with the availability of organic cauliflower and sweet potatoes varying by season, you can enjoy the freshest produce and support local small scale farmers.
Whether it’s crisp autumn or sunny summer, this flavourful curry is a delicious, fuss-free meal that adapts to the seasons and is sure to become a regular in your recipe rotation! I love the fact that with so little ingredients you can easily make something so delicious!
Roasting spices before cooking enhances their aroma and flavour by releasing essential oils, caramelising natural sugars, and reducing bitterness. This simple technique adds depth and complexity to dishes, providing a richer taste and contributing to an overall improved culinary experience.
Nutritional Information:
- An interesting nutritional fact about cauliflower is that it contains a notable amount of choline, a vital nutrient that plays a role in brain health. Choline is involved in neurotransmitter synthesis and helps support memory and cognitive function.
- Sweet potatoes are a nutritional powerhouse, rich in vitamins A and C, fiber, and essential minerals. Their anti-inflammatory properties, support for heart health, and versatility in cooking make them a valuable addition to a balanced and whole foods diet.
Batch Cooking: Freeze any leftover curry in small portions for up to 3 months. You can freeze any herb stalks to add to stocks as well as whole herbs, simply chop, mix with some oil and freeze in ice cubes. I love to freeze whole chillies, curry leaves and minced garlic and ginger, ready to use in curries.
Getting ahead: The perfect make ahead dish, in fact I encourage you to let your curry sit in the fridge overnight, giving the flavours time to mingle and it becomes more delicious when reheated the next day!
Seasonal Swops: No recipe is set in stone, you can use any root veg here instead of sweet potatoes: – carrots, pumpkin, potatoes or even a combination would work well. You can add any chopped greens in the end like finely chopped kale (any variety) or English spinach.
Serving Suggestion: This fragrant curry will sit beautifully next to simply cooked basmati or jasmine rice. Any good curry is made for toppings and creative sides. Serve with a full fat yogurt, warm naan bread, yogurt flatbreads with spiced butter (just mix and bake) or another quick flatbread and a Indian pickle on the side.
Cauliflower & Sweet Potato Coconut Curry with Spinach
Ingredients
- 4 tablespoons oil of choice
- 800 g sweet potatoes skin on, scrubbed & cut into large chunks
- 1 bunch leeks leaves removed, white parts, washed & finely chopped
- 1 small cauliflower 400g, cut into florets & the stem and leaves chopped finely
- 1 bunch swiss chard spinach washed & finely chopped
- 4 garlic cloves minced
- 3 tablespoons grated ginger
- 15 g coriander leaves only finely chopped (freeze stems)
- 1 x 400g chopped tomatoes
- 1 x 400g coconut milk
- salt & pepper
Spices
- 2 tablespoons turmeric
- 2 tablespoons ground cumin
- 1/2 teaspoon black mustard seeds
- 4 green cardamom pods
Instructions
- Heat the oil in a saucepan over a medium heat. Add the mustard seeds and stir until the seeds starts to ‘pop’.
- Add the leeks, stir and cook covered for about 10 minutes until soft.
- Add the ginger & garlic and cook for 3 minutes until fragrant. Add a teaspoon of oil if mixture seems dry.
- Add the ground cumin, cardamon and turmeric and stir to coat the leeks with the spices. Add the crushed tomatoes and fill a whole can with warm water and add to the curry. Stir to mix well.
- Add the diced sweet potatoes, coconut milk and 1 teaspoon salt. Cover and bring to a gentle simmer, stirring occasionally. Cook for 10 minutes. By this time your sweet potatoes should be softening but still holding its shape. If they still feel very firm, cook for another 5 minutes, but beware of not overcooking the sweet potato, it can become quite ‘mushy’ quite quickly.
- Add the cauliflower and continue to simmer very gently for 7 minutes until tender.
- Add the spinach (and cauliflower leaves) and stir until the spinach starts to wilt, about 3 minutes or so. Remove from the heat. Let the curry cool a little.
- Add the chopped coriander and season with salt, pepper and some more ginger if needed.
- Serve alongside a good pickle and a dollop of yogurt, bliss.