A quick and creamy cauliflower and sweet potato curry with a delicious almond and turmeric based sauce. Serve with roti’s or rice, some pickled red cabbage or other picked vegetables and spiced yoghurt.
You can make a quick ‘pickled’ cabbage by slicing 1/4 of a red cabbage, add a few tbsp of red wine vinegar, a pinch of salt, 1 tsp honey or maple syrup and 100ml water to a pan and bring to the boil. Let it cool and pour over the cabbage. Mix well with your hands and set aside for an hour.
Serves – 4
Preparation time – 20 minutes
Cooking time – 40 minutes
- 1 cauliflower broken into medium florets
- 1 large sweet potato chopped to medium size chunks
- 2 onions
- 1 piece of thumb sized ginger
- 2 cloves garlic
- 2 green chilli’s
- Spices – 2 tsp turmeric, 1 tsp ground coriander, 1 tsp cumin, 1 tsp yellow mustard, 1 tsp fenugreek seeds
- 4 tbsp ground almonds
- 500 ml vegetable stock or water
- 2-3 tsp salt
- 1 tbsp coconut oil
- Sliced spring onions and coriander to serve
- 6 tbsp of your choice of dairy / non dairy yoghurt
- 1 tbsp ghee, butter or olive oil
- A pinch of – chilli flakes, cumin seeds, mustard seeds & 1 tsp curry leaves
- Zest of 1 lime
- 1/4 cucumber peeled and finely diced
Make the curry paste. Process one of the onions, the garlic and ginger to a pulp. If you do not have a food processor, pound them together in a pestle and mortar.
Heat 1 tbsp coconut oil in a casserole pot, roughly chop the other onion and fry for a few minutes on a moderate heat. Add all the spices and cook for a few minutes before adding the curry paste and simmering together for ten minutes more, combining everything very well.
Add the cauliflower and the sweet potato gently combining with the other ingredients before adding 4 tbsp ground almonds, the stock or water and salt. Bring to the boil, reduce the heat and simmer with the lid on for ten minutes. Remove the lid and simmer for another 15 minutes. At this point the sauce should be thick. If not let it cook for a few minutes longer. Let it rest whilst you prepare the yoghurt.
Combine the yoghurt with the cucumber and zest. Heat the oil, ghee or butter in a small pan and gently fry with the spices for a few minutes. Add to the yoghurt and swizzle a little bit.
Serve the curry with a sprinkle of coriander, mint or dill, the yoghurt, cabbage and some rice or roti.