Sweet Potato and Cauliflower Curry

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Servings: 4 Prep: 35 min Cook: 25 min Paleo Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Sweet Potatoes, Cauliflower, Ground Coriander, Sea Salt, Cashews

Ingredients

2 tablespoons cilantro, optional

1 onion

3 sweet potatoes ⚠

½ head cauliflower ⚠

2 cloves garlic

2 inches fresh ginger

1 tablespoon coconut oil

2 teaspoons cumin

1 teaspoon hot paprika

2 teaspoons ground turmeric

1 teaspoon ground coriander ⚠

14 ½ ounces diced tomatoes

1 cup water

sea salt, to taste ⚠

ground black pepper, to taste

8 ounces full fat coconut milk

½ cup cashews ⚠

Instructions

1. Chop cilantro and set aside. Peel and halve onion, then cut into thin half slices. Peel and chop sweet potatoes.

2. Divide the cauliflower into small florets. Peel and crush garlic. Peel and grate ginger.

3. Heat coconut oil in a pot, add onions and cook, stirring for about 3-4 minutes.

4. Add in garlic and ginger and stir-fry for 1 minute. Add in spices, mix well, and fry together for another minute. Add the diced tomatoes and water and bring to a boil.

5. In the meantime, add sweet potatoes and season with salt and pepper. Simmer for 30 minutes uncovered.

6. Add cauliflower to the pot. Pour in coconut milk, mix, cover, and cook for another 10 minutes.

7. In the meantime, roast the cashew nuts in a dry frying pan over medium heat.

8. Serve the curry topped with cashews and cilantro.

Per serving incomplete

324

Cal

28g

Carbs

16g

Fat

23g

Protein

Carbs 32%

Fat 41%

Protein 27%