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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic cloves
  • 1 head cauliflower
  • 2 medium sweet potatoes
  • 2 carrots
  • 1 tomato chopped
  • 2 Tbsp curry powder medium or hot
  • 1 tsp garam masala
  • 1 Tbsp tomato purée
  • 1 star anise
  • 1 small cinnamon bark
  • 1 bay leaf
  • 500 ml vegetable stock approx.
  • 1 tin of chickpeas
  • ½ tin of coconut cream
  • To serve: lime juice and coriander leaves

Method
 

  1. Peel and chop the onion, garlic, sweet potatoes and carrots. Tear the cauliflower into small florets.
  2. 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.
  3. 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.
  4. Stir in the coconut cream, bring to a simmer and turn off the heat.
  5. Serve with chopped coriander leaves and a squeeze of lime juice.