Sweet Potato, Cauliflower, and Potato Curry
Author: the bright kitchen
Prep time:
Cook time:
Total time:
Serves: 6 meals
- 1 medium onion, diced
- 4-5 cloves of garlic, diced
- a 2 inch piece of ginger, diced
- 1 teaspoon each of ground cumin, coriander, and turmeric
- a good pinch of red pepper flakes, to taste (I often make this with one or two whole dried red chilis)
- 1 cauliflower, cut into large florets (they will break up a bit while cooking)
- 1 medium sweet potato, cubed
- 8-10 baby potatoes, halved
- 1 can diced tomatoes
- olive oil
- salt and pepper
- salt
- heat oil to medium high in a large pan
- add onion, garlic, and ginger; cook until softened
- add spices and stir to coat onions; fry in oil for a minute until things are almost starting to stick
- add vegetables and stir to coat
- add tomatoes, a good pinch of salt, and enough water to almost cover the vegetables.
- Bring to a simmer and cook for 30-40 minutes, or until everything is cooked through, stirring occasionally.
- Add salt and pepper to taste.
- To serve: you can serve this with rice, flatbread, or on it's own, really! I like to top with a swirl of yogurt and some cilantro leaves.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/sweet-potato-cauliflower-and-potato-curry/
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