Cauliflower And Sweet Potato Curry With Coconut Milk

I normally get my curry fix from a local restaurant. There is one local restaurant where my husband and I often order take out. It is one of the best Indian restaurants in the City where I live and they also make the best Aloo Gobi (cauliflower and potato dish), in my opinion.

I thought of venturing over there today but thought I better eat up some of my vegetables before they go bad. I had plenty of pre-cut cauliflower still waiting to be used as well as some cherry tomatoes that were extremely ripe and on the verge of going bad. Thought I would use up a small sweet potato as well. Not an authentic re-creation of Aloo Gobi but that’s not necessarily what I had in mind, anyway. Just something with the rich aromatic flavours of garam masala, curry, and cumin while incorporating some of my ‘older’ vegetables in the process!  This dish is also a nice alternative to chicken based recipes.

It started with some fried red onion in one of my small cast iron pots to which I added some cubed sweet potatoes, cauliflower, chick peas, and fresh cherry tomatoes from my garden. Comforting food on a cool sunny day and SOOO delicious. What area some of the things you’ve made with very ripe vegetables?

Cauliflower And Sweet Potato Curry With Coconut Milk

Ingredients 

• 2 tablespoons of canola oil
• ½ red onion, chopped
• 3 cloves of garlic, minced
• ½ teaspoon cumin seeds
• 2 tsp garam masala
• 1 tablespoon curry powder
• ½ tsp coriander
• 300 g cauliflower florets
• 1 medium sweet potato, cubed
• 1 cup of cherry tomatoes, chopped
• 213 ml chickpeas
• 160 ml coconut milk
• 2/3 cup of water
• 2 tablespoons tomato paste
• ¼ tsp sea salt (or to taste)

Instructions

• Heat oil in a deep medium pot over medium heat.
• Add onion and garlic and sauté for 2-3 minutes. Add cumin seeds. Sauté for another minute.
• Incorporate garam masala, curry, and coriander and cook for 2 minutes more.
• Add cauliflower florets and sweet potatoes and mix ingredients until cauliflower and potatoes are thoroughly coated with spice mixture. Continue to cook for 4-5 minutes on medium heat.
• Add cherry tomatoes, chickpeas, coconut milk, water, tomato paste and salt and give all the ingredients another good stir. Cook at a low simmer for approx. 10-15 minutes.
• Turn off heat. Let rest for 10 minutes to let the flavours meld together even more.

This was my first attempt at ‘winging it’ and I must say it didn’t turn out too bad. Quite good actually. Hey, it’s not the complex fare of my local speciality restaurant but not bad in a pinch and I avoided throwing out more rotten vegetables (which seems to happen a lot lately). The best part is I have leftovers for my lunch tomorrow. 😊

Yield: 4 servings
Degree of difficulty: Easy
Prep time: 10 minutes
Approximate cook time: 30 minutes
Amount per serving (250 ml each): Calories: 260; Total Fat: 16g; Saturated Fat: 6.5g; Cholesterol: 0mg; Sodium: 240mg; Carbohydrates: 25g; Fiber: 4.5g; Sugar: 7.5g; Protein: 6g.