There are sweet potatoes and earthy cauliflower in this colorful and tasty vegan curry. They are cooked together in creamy coconut milk and fragrant spices. It's a healthy and filling meal that can be eaten any day of the week when served over fluffy quinoa.
Ingredients:
- 1 large sweet potato, diced
- 1 small cauliflower, cut into florets
- 1 cup quinoa, rinsed
- 1 can 400ml coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes optional
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
In a large pot, heat olive oil over medium heat
Add chopped onion and minced garlic
Saut until fragrant and onion is translucent
Add diced sweet potato and cauliflower florets
Cook for 5 minutes, stirring occasionally
Sprinkle curry powder, turmeric, cumin, coriander, and chili flakes over the vegetables
Stir to coat evenly
Pour in coconut milk and bring to a simmer
Cover and cook for 15-20 minutes, or until sweet potatoes are tender
While the curry is simmering, prepare quinoa according to package instructions
Once the sweet potatoes are tender, season the curry with salt and pepper to taste
Serve the curry over cooked quinoa, garnished with fresh cilantro leaves
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