Sweet Potato, Cauliflower, and Potato Curry
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Serves: 6 meals
 
Ingredients
  • 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
Instructions
  1. heat oil to medium high in a large pan
  2. add onion, garlic, and ginger; cook until softened
  3. add spices and stir to coat onions; fry in oil for a minute until things are almost starting to stick
  4. add vegetables and stir to coat
  5. add tomatoes, a good pinch of salt, and enough water to almost cover the vegetables.
  6. Bring to a simmer and cook for 30-40 minutes, or until everything is cooked through, stirring occasionally.
  7. Add salt and pepper to taste.
  8. 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/