Mmmmmmmm.....curry. I've fallen in love with the spice.  It's tasty, aromatic, and it even has a beautiful color.  I'm sure pretty much anything curried would be delicious.  Today it's all about cauliflower and sweet potato curry.

This cauliflower and sweet potato curry happens to be vegan.

Last month, my mom decided to give "going vegan" a try.  She's been pretty good about sticking to it.  My parents only live about 20 minutes away from me, so we eat dinner together often.  Usually, dinner consists of steak.  We are definitely carnivores in this family, so it's been quite an adjustment cutting back on meat.

With the hardiness of the cauliflower, sweet potato, and chickpeas in the curry, no one even missed the meat.  In fact, my dad was surprised to hear that the curry was vegan.

I wish you could have smelled the kitchen as I was making cauliflower and sweet potato curry.  It smelled good as I sauteed onions, ginger, garlic, jalapeño, and curry together.  After I  added the coconut milk and other ingredients it smelled even more amazing.

I really started to use curry after my mom and I saw The Hundred-Foot Journey. Out of all of the food movies I've seen, that one is my favorite, and it made me want to get into more exotic spices.  I just signed up for the RawSpiceBar subscription and can't wait to cook with spices that are new to me.

Anyhoo, curry is one of those recipes where it actually tastes better the next day.  So..... make sure to prepare extra for a delicious lunch too:)

 serves 4 (adapted from Williams Sonoma)

  • Cauliflower and Sweet Potato Curry

    Ingredients

    • 2 Tbs. olive oil
    • 1 small  onion, chopped
    • 2 garlic cloves, finely chopped
    • 1 Tbs. chopped fresh ginger
    • 1 jalapeño, seeded and finely chopped
    • 1 Tbs. curry powder
    • Salt and freshly ground pepper, to taste
    • 1 medium head cauliflower, cut in bite sized pieces
    • 1 large sweet potato, peeled and cut into 1/2-inch cubes
    • 1 can  chickpeas, drained and rinsed
    • 1 can  coconut milk, 
    • 1 cup water
    • 1 can diced tomatoes, undrained
    • rice to serve (optional)

    Instructions

    1. Heat the olive oil in a medium sauce pan over medium heat.  Saute the onions, garlic, ginger, and jalapeño until the onions are translucent.
    2. Stir in the curry powder along with your desired amount of salt and pepper.
    3. Add the cauliflower, sweet potato, coconut milk, and water.  Turn up the heat to medium-high and bring to a boil.  Reduce the heat and allow the curry to simmer until the sweet potato is tender (about 10 minutes.)
    4.  Add the tomatoes and continue to cook for 1 to 2 minutes.
    5. Serve over rice or something else tasty! 
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