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.
Optional: Top with fresh cilantro and lemon juice for a delicious garnish.
