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| 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 ♥
