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 the oven to 180C.
Break the cauliflower into florets and dice the sweet potato into cubes.
Lay out on a baking tray without overcrowding the vegetables.
Drizzle with a little oil, salt, and pepper, and bake for 20-30 minutes or until golden.
Heat oil in a large pot.
Once hot, add mustard seeds, cumin seeds, and curry leaves, stirring frequently.
After a couple of minutes when mustard seeds begin to pop, add onion and a pinch of salt.
Sauté on medium heat for 5 minutes or until soft.
Add garlic, ginger, chili, and spices, and sauté for a couple more minutes.
Add lentils, stock, tomatoes, and coconut cream, and let simmer on low-medium heat until lentils are soft.
Add chickpeas.
Turn off the heat, add lime juice and salt to taste.
Serve with basmati rice or naan, accompanied by coconut yogurt, coriander, and pomegranate seeds.
