Roasted Cauliflower and Sweet Potato Curry
Ingredients
- 1 tbsp oil (I like using avocado)
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 10 curry leaves
- 1/2 brown onion - diced
- 4 garlic cloves (minced)
- 1 long red chilli (diced)
- 1 tsp minced ginger
- 2 tsp curry powder
- 1 can chopped tomatoes
- 1/2 cup red lentils
- 2 cups veggie stock
- 1 can coconut cream
- 1 can chickpeas
- Juice 1/2 lime
- 1/4 tsp sea salt
- 1/2 head cauliflower
- 1 medium sized sweet potato
Preparation
Preheat oven to 180C. Break the cauliflower into florets, and dice the sweet potato into cubes. Lay out on a baking tray, not overcrowding the veg. Drizzle over a little oil, salt and pepper and bake in the oven for 20-30 minutes or until golden.
Heat oil in a large pot. Once hot, add in the mustard and cumin seeds, curry leaves, stirring frequently.
After a couple of minutes and the mustard seeds begin to pop, add in onion and a pinch of salt. Sauté on medium heat for 5 minutes, or until soft.
Add in garlic, ginger, chilli and spices and sauté for a couple more minutes.
Add in lentils, stock, tomatoes and coconut cream and let simmer on low-medium heat until lentils are soft.
Add in chickpeas. Then turn off heat, add in lime juice and salt to taste.
Serving suggestions
Serve with basmati rice, or Naan with some coconut yogurt, coriander and pomegranate seeds.
