This quick & delicious curry tastes as if you have been slaving away for hours. We are using the whole cauliflower here including the delicious stem and leaves!
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.
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 chard or kale.