Cauliflower-Sweet Potato Curry Recipe
03-23-2015
Author: Blog Editor in Diet for a Tiny House
Quick & Healthy Recipe for your RV
The spring crops are just hitting the farmers’s markets in the warmer states -- peas, asparagus, green onions, cauliflower, herbs -- but there are still plenty of winter vegetables around. Here’s one that uses the spring onions, cauliflower and sweet potatoes. This recipe for cauliflower sweet potato wins rave reviews from all my family and we have it at least once a month. It’s fast and easy, packed with vitamins and minerals.The rich, creamy coconut milk-based spicy sauce just melts in your mouth. The combo of crunchy toasted almond slices or crunchy chopped roasted peanuts, thinly sliced green onion rings, and chopped cilantro add texture and a great flavor boost. I think next time I’ll try to add french fried onions too! Why not? A dollop of chutney rounds things out on the side.
You can use Trader Joe’s Yellow Curry Sauce to really deepen the flavor, but using just the homemade coconut milk and curry powder sauce works too. Try to get the HOT curry powder and mix it with your basic curry powder for that little extra kick of heat.
You’re going to probably want a base grain like rice, brown rice, or quinoa for this saucy dish, so assuming you can make that separately with another meal, make extra and save the extra in your fridge for this one. About one cup of cooked rice per person is usually enough. We’ll assume you already made that rice. So let’s get started.
You’ll need a large pot or Dutch oven, cutting board, knife, vegetable parer, that’s it! Those of you who read this column regularly know that as with most of my recipes, most of the time is spent paring and chopping the vegetables.
Cauliflower-Sweet Potato Curry
Serves 2-3
Ingredients
--------------
- 2 tablespoons olive oil or vegetable oil
- 1 cup chopped onion (about 1 cup)
- 2 cloves garlic, chopped finely
- salt and pepper to taste
- 1 large sweet potato, peeled and cut into one-inch cubes (about 2 cups)
- 1 head cauliflower, cut up into florets
- 1 inch of ginger, peeled and chopped finely
- 3 teaspoons curry powder, regular or hot or combo of both
- 1 can of coconut milk (use only the regular or lite, not the canned coconut cream)
- 1 bottle of Trader Joe’s Yellow Curry Sauce or 1 cup vegetable broth
- Chutney -- whatever flavor you like. I like the Major Grey variety or the Mango Chutney from Trader Joe’s
Topping
----------
- 1/3 cup sliced toasted almonds
- 3 green onions (scallions), sliced into thin rings
- 1/3 cup chopped fresh cilantro
-------------------------------------
- 2-3 cups cooked rice or quinoa
--------------
Heat the oil in the pot and add onion, cooking about 5 minutes til tender and lightly browned. Add garlic, cook one minute. Add everything else to the pot, bring to a boil then reduce heat to low, cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes.
If you have not added the Trader Joe’s sauce to the mix, then bring up the heat so the mixture is boiling and add the cornstarch and water combination. Stir frequently. Boil until thickened and bubbly.
Serve in deep bowls with rice, almonds or peanuts, green onions, and cilantro on top. Have chutney available to spoon onto the mix.
Let me know if you try this cauliflower sweet potato curry, and what you think! And send me your favorite recipes that are easy to make in a bare-bones kitchen. Share! I will try them before they go public. They must be meatless and made in 2 pots or less, and ready in as close to 30 minutes as you can get!
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Comment
No comments found! Be the first one to write a comment!
Author Information Not Available
