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Cauliflower and sweet potato curry
This cauliflower and sweet potato curry is the perfect comfort food, gluten free, dairy free and vegan- it's perfect for a midweek meal. A one pot winner.
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from
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Course:
Vegetarian
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
serves
Calories:
136
kcal
Author:
Kylie
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Ingredients
▢
1
tablespoon
oil of your choice
▢
1
onion
diced
▢
2
tablespoon
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
Instructions
Preheat a large frypan over medium heat with one tablespoon 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.
Nutritional Information
Serving:
1
g
|
Calories:
136
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
132
mg
|
Fiber:
7
g
|
Sugar:
10
g
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