Coconut cauli and sweet potato curry
Prep time: 25 mins
Recipe photograph by Kris Kirkham
This light and creamy curry is a delicious fusion of Indian and Thai flavours - bold spices from the subcontinent and fresh aromatics from Southeast Asia
Prep time: 25 mins
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Nutritional information (per serving)
- 500g sweet potatoes, scrubbed
- 6 tsp vegetable oil
- 1 large cauliflower
- 1 onion, sliced
- 15g peeled root ginger
- 2 green chillies
- 5 garlic cloves, finely sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric 2
- 1 x 400g tin full-fat coconut milk
- 240g Thai jasmine rice
- 1 x 30g pack basil, leaves picked 3
- 2 spring onions, chopped
Step by step
How to store
Leftovers keep in the fridge for up to 3 days, or can be frozen.
- Preheat the oven to 220°C, fan 200°C, gas 7. Chop the unpeeled sweet potatoes into 2cm cubes, add to a large baking tray with 2 teaspoons of oil, season then toss with your hands to combine. Roast for 10 minutes.
- Remove the outer leaves from the cauliflower then cut the head into florets. Add these to the tray with another 2 teaspoons of oil and seasoning. Toss to mix then roast with the sweet potato for another 15 minutes or until the vegetables are tender.
- Meanwhile, heat 2 teaspoons of oil in a frying pan on a medium heat and fry the onion for 5 minutes or until translucent.
- Finely chop the ginger and chillies (deseeding these first if you prefer) then add to the pan with the garlic and spices and cook for 2 minutes. Add the coconut milk, 200ml of water and seasoning. Simmer gently for 10 minutes. Meanwhile, cook the rice following pack instructions.
- Stir the roasted sweet potato and cauliflower into the curry sauce and simmer for 3-4 minutes, then mix in the basil leaves and spring onion. Adjust the seasoning to taste then serve the curry alongside the rice.