Infused with spices, this is a delicious creamy curry for a cold January evening. It’s also perfect for Veganuary month!
Preparation and cooking time combined: 35-40 minutes.
Serves: 4
Ingredients
500g sweet potatoes, scrubbed.
Vegetable oil
1 large cauliflower
1 onion, chopped.
Thumb-sized piece of peeled root ginger.
2 red chillies
5 garlic cloves
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric 2
1 x 400g tin full-fat coconut milk
1 x 30g pack flat-leaf parsley, leaves picked.
Method
Preheat the oven to 220°C, fan 200°C, gas 7. Chop the unpeeled sweet potatoes into 2cm cubes. Toss in a bowl with a tablespoon of oil then season and place into a large baking tray. Roast for 10 minutes.
Meanwhile, prepare the cauliflower. Remove the outer leaves and cut the head into florets. Add these to the tray with another tablespoon of oil and a little more seasoning. Toss the veg to mix then roast the cauli with the sweet potato for another 15 minutes or until the vegetables are tender.
Heat 2 teaspoons of oil in a frying pan then fry the chopped onion for 5 minutes or until translucent.
Deseed the chillies then thinly slice, and finely chop the ginger and garlic. Add these to the pan along with the spices and cook for 2 minutes.
Add the coconut milk, 200ml of water and season to taste. Simmer gently for 10 minutes.
Remove the roasted sweet potato and cauliflower from the oven and stir the roasted vegetables into the curry sauce. Simmer for 3-4 minutes, then throw in the parsley. Adjust the seasoning to taste then serve the curry alongside jasmine rice.
