Sweet Potato & Cauliflower Curry

It was time for another tasty and warming curry tonight and I had sweet potato and cauliflower available.  This is what I came up with.

Sweet Potato & Cauliflower Curry

Ingredients

1 onion - diced
2 large garlic cloves - finely chopped
1 inch (approx) fresh ginger - grated
Ground cumin
Garam masala
1 x 400g tin tomatoes
1 x 400g tin coconut milk
2 cups vegetable stock
1 large sweet potato - cut into cubes
1 small cauliflower - cut into small florets
1 cup frozen peas
2 tsp cornflour
2 tbs water
1/2 cup shelled pistachio nuts - roasted
1 bunch fresh coriander (cilantro) - roughly chopped


Heat a little oil in a large pan and gently cook the onion, garlic and ginger for a minute or so.

Add a good shake of cumin and garam masala.  Cook, stirring until nicely fragrant.

Pour in the tomatoes, coconut milk and stock.  Stir well and bring to the boil.

Add the sweet potato and cauliflower pieces.  Stir, cover the pan and turn the heat down to a simmer.  Cook for 15 minutes or until veggies are just beginning to soften.  Add the peas, stir and continue to cook for another 5 minutes or so.

Mix the cornflour and water together in a small bowl.  Add to the veggies and stir well.  Continue to cook for a little longer.

Stir in the nuts and most of the coriander, reserving a little for garnish.

Serve with brown basmati rice.

Enjoy!

Caryl ♥

Sweet Potato Pancakes

After making traditional pancakes this morning and only managing to get one for myself, I decided to make a savoury style vegetable pancake to go with left-over veggies for dinner.  I had sweet potatoes in the cupboard, so that's what I made - Sweet Potato Pancakes.

Sweet Potato Pancakes

Ingredients

2 small sweet potatoes
1-1/4 cups plain flour
3 heaped tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 eggs
1-1/2 cups milk (I used almond milk)
50g butter - melted


Peel and cut the sweet potato into small chunks. Place the pieces into a saucepan, cover with water and bring to the boil. Cook the potatoes for approx. 15mins until tender. Drain, mash and set aside.

Sift the flour, baking powder, salt and nutmeg together into a bowl.

In a separate bowl, gently whisk the eggs, then stir in the sweet potato, milk and butter until well combined.

Pour the wet mixture into the dry and fold together until all the flour is mixed in and a batter is formed. It may be slightly lumpy but that's ok.

Heat a lightly greased pan and pour a spoonful of mixture in.  (I use a soup ladle for this.)  Cook until bubbles start forming on the top of the pancake.  Flip it over and cook a minute or so longer.  Transfer to a warm plate.  Repeat until all the mixture is used up.

Serve as a side, or underneath, stir-fried veggies.  Or you can simply eat them with butter and syrup, alongside a cup if tea.

Enjoy!

Caryl ♥

Red Lentil Dahl with Carrots & Sweet Potato

My daughter has recently decided to try being a vegetarian.  Luckily, I often cook vegetarian meals anyway, so this one was pretty easy.  I used carrots and sweet potato because that's all I had left, before the delivery of my next organic veggie box, but you could really add any vegetable you want.

Red Lentil Dahl with Carrots and Sweet Potato

Ingredients

2 small onions - peeled and finely chopped
3 large carrots - roughly chopped
1 large sweet potato - roughly chopped
3 large garlic cloves - crushed
1 tbs curry powder
250g red lentils
1 400g tin kidney beans - drained and rinsed
1 400g tin tomatoes
2-3 cups vegetable stock or water
1 large handful fresh flat-leaf parsley or coriander (cilantro) - roughly chopped
1-2 tbs red wine vinegar


Stir fry the onions, carrots and sweet potato in a little oil, until the onion is softened.

Add the crushed garlic and curry powder and stir until nicely fragrant.

Pour in the lentils and give it all a good stir, then add the kidney beans, tomatoes and stock.  Stir well and bring to the boil.  Cover with a lid or some baking paper and simmer for 15-20 minutes, until the veggies are just cooked.  Add extra water if needed.

Stir through the parsley/coriander and red wine vinegar.  Serve over fluffy brown basmati rice or with naan bread.

Enjoy!

Caryl ♥