Coconut cauliflower and sweet potato curry
This easy vegan coconut cauliflower and sweet potato curry is so delicious that you could serve it at a dinner party as part of an Indian menu. You could also serve it for a midweek family meal with rice or naan bread on the side.
Ingredients
Method
- Peel and chop the onion, garlic, sweet potatoes and carrots. Tear the cauliflower into small florets.
- Heat some oil in a large saucepan, then gently sauté the onion for 5 minutes. Add garlic and the spice powders. Stir for a minute, then add the chopped vegetables and the tomato purée. Stir to coat well the veggies, then add the stock, bay leaf and cinnamon.
- Bring to the boil, then simmer gently for 15 minutes. Add the drained chickpeas and cook for another 5 minutes. Add more stock, if the curry is too thick.
- Stir in the coconut cream, bring to a simmer and turn off the heat.
- Serve with chopped coriander leaves and a squeeze of lime juice.