When it comes to comfort food, it’s all about curry at my place. The kids love it and we love it too. Making this cauliflower and sweet potato curry came about for No Meat May. It’s a good way to add a vegetarian (or vegan in the case of this meal) meal to the weekly repertoire.
I cooked it in my Essteele per domani casserole, it works really well for it, the pot is the perfect size and the glass lid means you can see through to watch it bubbling away.
But kids don’t like curry!
Um…yes, they do! Just don’t tell them it’s curry if their immediate reaction is to say yuck. Just say it’s got sauce! As long as you don’t go with an overly spicy curry paste, the flavours are things kids love, tomatoes, coconut milk.
If your kids don’t love beans, swap them for carrots, if they don’t love spinach, switch for broccoli, the key with a meal like this is to try to make it as familiar as possible so the sauce is ok.
Can I freeze cauliflower and sweet potato curry?
Most definitely! In fact, freezing saucy meals is THE BEST! It will defrost overnight in the fridge and then just needs to be reheated.
What should we have with cauliflower and sweet potato curry?
My 3 ingredient flatbreads are a perfect substitute for naan breads if you don’t have any! Then just serve with rice and you’ve got a complete meal. If you want an entree as well, these zucchini bhaji’s are perfect for completing the meal.
What curry powder should I use?
I have chosen to use curry powder in this recipe because it something we all have in our pantries. I have been using this Australian Yellow Curry Powder from the Source. I love its flavours and the fact that it uses Aussie bush ingredients. But any yellow or mild curry powder will do the job!
Cauliflower and sweet potato curry
- 1 tbsp oil of your choice
- 1 onion diced
- 2 tbsp curry powder see post for the one I use
- 1 head cauliflower florets only
- 2 medium sweet potatoes cut into 2cm cubes
- 2 tins crushed tomatoes
- 400 ml passata
- 1 tin coconut cream 400ml
- 1 bunch silverbeet/kale/spinach roughly chopped
- 150 grams green beans topped, tailed and halved
- Preheat a large frypan over medium heat with one tbsp of oil.
- Fry the onion until soft, then add the curry powder. Coat the onion in the curry powder.
- Add the cauliflower and sweet potato and coat in the spices.
- Add the tomatoes and passata to the pot and cover with a lid.
- Cook for 15 minutes.
- Add the coconut cream, leafy greens and beans and stir through.
- Cover and cook for 5 minutes more.