Quick Vegan Cauliflower Curry
Ingredients
- 1/2 cauliflower
- 200g sweet potatoes
- 1 onion
- 2 cloves of garlic
- 2 teaspoons of sweet paprika
- 2 teaspoons curry
- 1 teaspoon of cumin
- 1/2 teaspoon chili (optional)
- 140g tomato paste
- 2 cans of coconut milk
- 1 can kidney beans (cooked 240g)
- Juice from 1/2 lime
- Salt and pepper
Preparation
Wash and chop the cauliflower into small pieces and chop the sweet potatoes into small pieces too.
Add the chopped vegetables to a tray, drizzle with oil, salt, and pepper, then cook in the oven at 200°C for 17-20 minutes until soft.
Chop the onion and garlic and cook them in a pan with some olive oil.
Add curry powder, sweet paprika, cumin, and chili if using.
Add tomato paste and coconut milk, then stir until combined and thick.
Drain and roughly chop the kidney beans, then add them to the curry.
Season with lime juice, salt, and pepper, and adjust to taste if needed.
Serve with cooked rice, lime, flatbreads, and fresh parsley.
