• Gabor Trapp

Spice up your meat-free days with a Vegan Sweet Potato & Cauliflower Curry

Updated: Jun 14, 2020

Eating a varied diet means we should definitely make the most of all the great vegetables that are out there. This vegan recipe is nothing but short of great flavour yet easy to make and will fit in for a meat-free meal/day or lifestyle.

Serves: 4 people

Preparation: 10 minutes

Cooking time: 36 minutes

Nutrition per serving:

361 kcal

21g Fat

39g Carbs

9g Protein

What you need:

  • 1 medium onion, sliced

  • 1 tbsp. coconut oil

  • 2 cloves garlic, crushed

  • 1 tbsp. ginger, grated

  • 2 tsp. ground cumin

  • 1 tsp. hot paprika

  • 2 tsp. turmeric

  • 1 tsp. ground coriander

  • 1 can chopped tomatoes

  • 1 cup (240ml) water

  • 1 lb. (450g) sweet potatoes, peeled, chopped

  • 10 oz. (300g) cauliflower

  • 1 cup (240ml) coconut milk

  • ½ cup (70g) cashew nuts

  • coriander to serve

What you need to do:

Peel the onion, cut it in half, then cut into thin half slices. Heat the oil in a pot, add the onions and cook, stirring for about 3-4 minutes.

Next, add in the garlic and ginger and stir-fry for 1 minute. Add in the spices, mix well, and fry together for another minute. Add the chopped tomatoes and water and bring to the boil.

In the meantime, add the peeled and cubed sweet potatoes and season with salt and pepper. Simmer for 30 mins uncovered.

Next, divide the cauliflower into small florets and add to the pot. Pour in the coconut milk, mix, cover, and cook for another 10 minutes. In the meantime, roast the cashew nuts in a dry frying pan.

Serve the curry, topped with cashew nuts and coriander, alongside a portion of rice.

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