Sweet Potato, Kale, and 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
On medium heat, add coconut oil in a large pot. Add the onion and cook until translucent.
Add diced sweet potato and cauliflower and cook for about 4 minutes uncovered. Then stir in the garlic and ginger for about a minute.
Add 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, 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. Stir occasionally.
Taste and add seasoning and salt as needed, remove from the heat. Add in kale and stir to wilt.
Tips
Top with fresh cilantro and lemon juice for a delicious garnish.
