20 Minute Cauliflower Sweet Potato Coconut Curry
This veggie forward curry is full of flavor and comforting just like your favorite takeout but much healthier!
Servings: 6 people
- 3 cups prepared rice (optional for serving)
- 1 head of cauliflower cut into florets
- 2 cups coconut milk (silk)
- 2 tbs olive oil
- ½ tbs curry powder
- ½ tsp garlic powder
- ⅛ tsp kosher salt
- 3 cloves minced garlic
- 1 tbs fresh grated ginger
- ½ cup sliced onions
- 1 red bell pepper. sliced, seeds discarded
- 1 small cooked sweet potato cubed (cook on the potato setting in the microwave)
- 2 tsp red curry paste
- ½ tsp turmeric
- ½ tsp graham masala
- ½ tsp cayenne pepper (more if you prefer is spicier)
- 1 6oz can of tomato paste
- 1 tsp lime juice
- Fresh cilantro for garnish
Place cauliflower in a large bowl add 1 tbs of olive oil add garlic powder, curry powder, salt. Preheat oven to 400 and roast cauliflower for about 15 minutes. Microwave sweet potato on the "potato setting" and cube afterwards. If you don't have that setting it's about 6 minutes. While cauliflower is cooking, make the sauce and bring to a simmer.
In a large sauce pan add all other ingredients (except lime juice and cilantro) to the pan and bring to a simmer with sweet potato cubes in the sauce. Add cauliflower once it is out of the oven. Simmer for a few more minutes until everything has blended together (about 8-10 minutes). Feel free to add some extra coconut milk to thin the sauce out a bit. Serve over rice or spinach. add small amounts of coconut milk to thin out sauce if preferred.
*You may add more or less jalapeño or cayenne pepper to the curry. More will make it spicy less will make it mild.
*This recipe can be stored in an airtight container for up to one week. Or frozen for up to 2 months.
Calories: 467kcal | Carbohydrates: 90g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 534mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5606IU | Vitamin C: 48mg | Calcium: 98mg | Iron: 2mg