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 tablespoons 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, cooking until translucent.
Add the sweet potato and cauliflower, cook for about 4 minutes uncovered, then stir in the garlic and ginger for about a minute.
Add the 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 cream, and bring to a low boil. Reduce heat to low or medium-low to simmer, cover, and cook for 15-20 minutes or until vegetables are tender, stirring occasionally.
Taste and adjust seasoning and salt as needed, then remove from heat and add the kale, stirring until wilted.
Optional garnishes
Optionally, top with fresh cilantro and lemon juice.
