Sweet Potato, Kale, Cauliflower Curry
Ingredients
- 2 teaspoons coconut oil
- 1 medium yellow onion, diced
- 2 medium sweet potatoes, diced
- 1/2 head cauliflower, small florets
- 3 cups kale
- 3 tablespoon fresh ginger, minced
- 6 cloves garlic, minced
- 1 teaspoon powdered turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1 cup tomato sauce
- 1 cup vegetable stock (or water)
- 1/2 cup coconut cream
Preparation
Heat coconut oil in a large pot over medium heat and add the onion, cook until translucent.
Add the diced sweet potato and cauliflower and cook for about 4 minutes uncovered, then stir in the garlic and ginger for about a minute.
Add the remaining spices—turmeric, cumin, cayenne pepper, and sea salt—and stir for about 30 seconds.
Add the apple cider vinegar, followed by the tomato sauce, vegetable stock, and coconut milk, and bring to a low boil, then reduce heat to low or medium-low until simmering, cover, and cook for 15-20 minutes or until vegetables are tender, stirring occasionally.
Taste and adjust seasoning and salt as needed, remove from heat, and add the kale, stirring to wilt.
Optionally, top with fresh cilantro and lemon juice for garnish.
