Sweet Potato and Cauliflower Curry

A quick and easy supper recipe for all the family

I love a good curry but can’t always be faffed with blending, roasting and crushing my own spices for the base. Actually strike that, rarely am I ever faffed with the whole process, especially when you can easily get a good jarred paste made by experts (not me) from the supermarket.

So, inspired by a recent episode of ‘Save with Jamie,’ last night we had a delicious sweet potato and cauliflower curry for supper.  I chucked it together in good time, left it to do its thing whilst the rice cooked and I got on with other things.  I was delighted that our two and a half year old, and carnivorous husband loved it… although he probably still would have preferred there to be a bit of chicken in there too.  Anyway, here’s how I did it.

Sweet potato and cauliflower curry

Sweet Potato and Cauliflower Curry
Serves 5-6
Prep in 20 mins, cooks in 30 mins

A tablespoon of olive oil
1 leek, trimmed, quartered lengthways, washed and finely sliced
1 green bell pepper, destorked and seeded, and cubed
2 garlic cloves, crushed
1/2 red chili, finely chopped
2 tbsp canola oil
1 sweet potato, scrubbed but leaving skin on, cut into 2cm(ish) cubes
1 tsp ground cumin
1 tsp ground coriander
1 small head of cauliflower, cut into small florets, cutting the chunky storks into small pieces
1 small jar of curry paste – I used a mild butter curry paste
1 can of coconut milk + 1 can of water
1 large bunch coriander, finely chopped or whizzed
1/2 lemon, juiced
Knob of feta, crumbled

Serve with brown rice and poppadoms

Sweet potato and cauliflower curry

1. On a medium high heat, in a large casserole dish, soften the leek, pepper, garlic and chili in the olive oil
2. In a wok, heat the canola oil on a high heat and carefully tip in the sweet potato cubes. Add the ground cumin and coriander powder and give them a good toss around to cover the potato pieces. Aim to brown the edges of the potatoes to get a little bit of crust and texture. It will take about 5-8 minutes if your oil is really hot
3. Add the sweet potato to the softened veg, together with the cauliflower. Stir in the curry paste and leave to sizzle in the pan for about 5 mins, stirring occasionally
4. Pour in the coconut milk and using the can, the same quantity of water. Add half the chopped coriander and stir well
5. Reduce the heat to a gentle simmer and leave for 30 mins
6. During this time, get the rice on to cook, clean up, set table and put your feet up for a moment
7. Just before serving, stir in the juice of half a lemon and the remaining chopped coriander. Serve with a poppadum, on a bed of rice and crumble some feta on top

Sweet potato and cauliflower curry

Any leftovers can either be eaten the next day or frozen for another day. I think my recipes varies quite significantly from Jamie’s, which had chickpeas and spinach in the recipe too, but clearly my memory failed me when at the supermarket shopping for this one… hey ho. Next time.


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