29 Oct Moroccan Sweet Potato and Cauliflower Curry
We feel like we don’t get much of a summer here in Melbourne so having some warming recipes on hand definitely helps us get through some cold nights!
It doesn’t hurt that we can pack a lot of veggies and goodness into this one and make a big batch to enjoy!
1 large onion, diced
3 cloves garlic, crushed and diced
Small chunk (approx 5cm) of grated ginger
I large head cauliflower
1 large sweet potato
1 large red capsicum
3 garden tomatoes, diced
1 cup cooked chickpeas
200ml coconut cream
3 cups vegan chicken stock
4 teaspoons cumin powder
3 teaspoons chilli flakes
3 teaspoons harissa mix
1 teaspoon turmeric powder
1/2 teaspoon paprika powder
1/2 teaspoon cinnamon
Coconut yoghurt, to serve
Coriander, to serve
4 cups cooked brown rice
Saute the onion and garlic until soft, using water or stock to stop them from sticking to the bottom.
Add the sweet potato and let soften slightly. Coat with spices.
Add tomato and capsicum, followed by the cauliflower.
Pour in stock and bring to the boil, then let simmer on medium heat for about half an hour until veggies become fragrant.
Add the coconut cream, followed by the chickpeas.
Let simmer, check spices and adjust according to your taste buds if need be.
Remove from heat, serve onto a bed of steamed brown rice.
Add coconut yoghurt and coriander to the top as a garnish.