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Roasted Cauliflower and Sweet Potato Curry

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
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!