Roast Cauliflower & Sweet Potato Curry with all the Trimmings
This is the type of curry that I crave when I want something hearty but not heavy. (See insta post here) I know it’s actually my SECOND cauliflower & sweet potato curry (first one here) but what can I say, it’s one of my favourite combinations!
It ticks all the flavour boxes but does not require me slaving away for hours in the kitchen.
The way you cook your food is a valuable way to add flavour to the overall dish, think steaming vs roast. Steaming adds a clean (read bland) taste to food whereby roasting add a sweet almost smoky flavour which will carry into the dish.
So, with that knowledge in mind I will always encourage you to toast (nuts & spices) and roast.
This is a wonderful way to introduce anyone sceptic to curries as it full of flavour but easy to make.
THE TRIMMINGS:
- shop bought or homemade crispy onions (here)
- a sweet chilli pickle (see serving suggestions below)
- a good thick yogurt
- a good chilli crips (here)
- I even added kimchi for a fusion vibe
Freezer Friendly: the curry freezes well and I like to freeze it in 500g portions. I will always add extra greens when reheating a portion of the curry.
Roasted Cauliflower & Sweet Potato Curry with all the Trimmings
Ingredients
- 6 tbsp extra-virgin olive oil
- 1 large cauliflower cut into florets stalks and leaves
- 3 medium sizes sweet potatoes peeled, cut into bitesize chunks
- 3 med onions finely sliced
- 6 cardamom pods bashed
- 1 teaspoon black mustard seeds
- 4 whole cloves the spice
- 4 garlic cloves minced
- 3 tablespoons freshly grated ginger
- 3 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin coconut milk
- 1 x 400g butterbeans (optional for extra protein)
- 1 bunch 2 big cups/handful spinach/chard or kale leaves (white stalks removed), roughly chopped
- salt & pepper
Good to have Trimmings
- a chilli crisp
- a good greek yogurt of choice
- sweet pickled chillies
- a mild spicy atchar
Instructions
- Preheat the oven to 200c (we need a hot oven here, the best way to check is with an oven thermometer), once hot, line two baking trays with baking (not wax) paper. Add the cauliflower florets to one tray and the sweet potatoes to the other. Season both trays with olive oil, salt and pepper. Roast in the oven until tender but still holding its shape. The cauliflower will need only 15-18minutes and the sweet potatoes a bit longer.
- Meanwhile heat a good glug of olive oil in a large saucepan on a medium heat, add the cardamom, cloves and mustard seeds, give them a few minutes in the heated oil, the mustard seeds should start to pop and the seeds should smell fragrant. Add the onions and turn the onions in the fragrant oil, cook the onions, covered (lid on) until completely soft, slightly caramelised and jammy looking (I call this ‘curry onions’).
- While the onions are cooking, toast the spices in a small (with no oil) frying pan until fragrant, remove from the heat and set aside.
- When the onions are soft and jammy, add the ginger and garlic and cook until fragrant, 3 minutes, followed by the toasted spices and a teaspoon salt. Add the two cans of chopped tomatoes followed by 1/2 a can filled with water, let it all simmer and cook for 15 minutes, stirring occasionally, until most of the water has evaporated and the sauce is thick and fragrant. Add the coconut milk and butterbeans (drained) if using, taste the curry and season to perfection with salt, pepper and perhaps more ginger.
- Add the roasted veggies to the curry base and your greens, let the greens wilt as the sauce gently simmers, this will only take a few minutes.
- To serve, add the veggies to bowls serve with basmati rice and any of the trimmings that you fancy. Bliss
