Cauliflower Sweet Potato Curry
This cauliflower sweet pootato curry is a quick, easy and comforting vegan meal loaded with spicy goodness. If you aren't vegan, don't let this put you off! This recipe is so fully of flavour it really is worth giving it a try. This recipe has been created with Slimming World followers in mind, but it is absolutely perfect for anyone trying to live a healthier lifestyle, following WW or a calorie deficit. Nutritional InformationSlimming World: Syn FreeWeight Watchers: Coming SoonCalories: 162 Per Serving
Servings 4
Ingredients
- 450g Sweet Potato [Cubed]
- 240g Cauliflower Florets [Fresh only]
- 400g Chopped tomatoes
- 1 Onion [Diced]
- 2 Garlic Cloves [Crushed]
- ½ tsp Medium Chilli Powder
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 1 tsp Ground Cumin
- ½ tsp Cinnamon
- ½ tsp Ground Ginger
- 200ml Vegetable Stock
- 200ml Almond Milk [Can swap for whole milk if non vegan]
- Salt and Pepper
Instructions
- First we need to make a curry paste. In a small bowl or cup add Chilli powder, Coriander, Turmeric, Ground Cumin, Cinnamon and Ground Ginger. Add a few tablespoons of water and mix to form a paste. Add more water if necessary.
- Add some low calorie cooking spray to a pan and bring to a medium heat. Add the onion and cook for a few minutes. Then add the curry paste and cook for 1 minute stirring constantly.
- Add the sweet potato and cauliflower. Ensure everything is well coated in the paste.
- Pour over the milk, vegetable stock and chopped tomatoes. Cover with a lid. Add a pinch of salt and allow to simmer gently for 15 - 18 minutes or until the potato and cauliflower are tender.
- If you are not vegan you can add a few tablespoons of fat free natural yoghurt to enhance the creamy texture. Season with salt and pepper to taste.
- Serve with your choice of side and enjoy.