Cauliflower & Sweet Potato Curry

  • 500g cauliflower
  • 300g sweet potato
  • 2 large potatoes
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1 tbs curry powder
  • 2 tsp ground cumin
  • 400g diced tomatoes
  • 1 cup vegetable stock
  • 1/3 cup peas
  • 2 tbs natural yoghurt
  • 1/4 cup coriander leaves
  1. Divide cauliflower into small florets. Peel sweet potato and potato and cut into 2cm pieces.
  2. Heat oil in a medium heat. Add onion, garlic and ginger and cook for 2 minutes. Stir in curry powder and cumin and cook for 1 minute.
  3. add tomatoes and stock and bring to the boil. Add prepared vegetables, reduce heat to low and simmer for 15 minutes until tender. Stir in peas and cook for a further 5 minutes.
  4. Spoon into serving bowls and top with a little yoghurt and chopped coriander. Serve with steamed basmati rice and pappadums.