Here’s a recipe I’ve been meaning to post for a few months now. Since thanksgiving, actually! At thanksgiving, we decided against the traditional fare, and opted for an asian-themed thanksgiving. Naturally, coconut milk-based curry was on the menu! This weekend we were slammed with a mountain of snow. This recipe is perfect for cozying up on the couch. This recipe is mild, but has a nice warm kick from the spices and ginger. Enjoy it served piping hot basmati rice with peas and cumin.
You will need to roast the veggies before preparing the curry. This brings out a really nice flavor that you wouldn’t get otherwise by just cooking the veggies in the curry.
Roasted Cauliflower and Sweet Potato Curry
Servings: 4 servings
Ingredients
- 1/2 small head of cauliflower
- 1 sweet potato
- 1//2 Orange bell pepper
- 1/2 Red Bell pepper
- 1/2 Yellow Onion
- 1 tsp Garlic
- 1 tsp Ginger
- 1 tsp Curry powder My favorite is from Trader Joes, and contains cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves nutmeg, red pepper, cinnamon, black pepper, saffron
- 1 can of Coconut milk
- Cayenne pepper optional
- 1/4 cup Cilantro finely chopped
Instructions
Step 1: Roast the Veggies
- Preheat oven to 375.
- Cut sweet potato and cauliflower into bite sized pieces.Coat the veggies with some light oil, like grapeseed or olive, and sprinkle some curry powder on it.
- Season with salt and pepper
- Roast for 15-20 minutes until fork tender.
- Step 2: Make the Curry
- In a skillet or wok, heat a few tsps of oil.
- Add 1/2 medium onion, sliced or 1 small onion, sliced. half a red pepper and half an orange pepper and allow to soften slightly
- Grate 1 clove of garlic and about 1/2 inch nub of ginger (1 tsp)
- Add 1 tbsp curry powder, stir. You can add additional turmeric if you would like the color to be more yellow.
- When veggies are softened, add 1 can coconut milk and 1 can of water.
- Mix well, allow to simmer for a few minutes and season well with salt.
- Add roasted veggies, mix, simmer for 1 minute and remove from flame.
- Garnish with cilantro and Serve with hot rice!
This recipe yields 4 servings. Prep time is 20 mins, cook time 15 minutes.
I was snowed in so I was looking to eat something different – I walked to Whole Foods, got my ingredients and made this DELIGHTFUL dish. It was plenty for me as a single and I will be enjoying it for many days.
Thanks Maggie! I’m so glad you liked it!