cauliflower sweet potato curry

This curry is made by roasting the cauliflower and sweet Potato and mixed together with toasted Tofu in a tomato and coconut curry sauce.

Preheat the oven to 180C.

Break up a small cauliflower into small florets and place on a metal roasting tray

Peel and chop the 3 sweet potatoes into squares and add to the same tray.

drizzle them with olive oil and toss to evenly coat them. Put them into the oven for 25 mins.

While the root vegetables are roasting peel and slice 4 large onions.

Peel and finely chop 4 cloves of garlic.

Gently fry the onions and garlic in oil until the onions are turning golden brown.

Now add all the spices to the onions and stir and cook for a couple of minutes.

Add a tin of chopped tomatoes and half a tin of coconut milk to the onions and stir.

Make a slurry of 1 tablespoon of corn flour and 250 ml of cold water (i.e. put the cornflour into the cold water and mix throughly)

Add the slurry to the onions and tomato mix and stir until the mixture thickens.

Remove the roasted vegetable from the oven and add to the curry sauce and stir all together and turn the heat down and a low simmer.

Drain the tofu and cut into cubes. Pat dry and gently fry in a little oil until browned on all sides.

Add the tofu to the curry and stir in.

Stir in a tablespoon of mango chutney.

Take a handful of fresh spinach and stir into the curry and take off the heat and allow the spinach to wilt.

Its now ready to serve with either Pilau rice or warmed flatbreads

cauliflower sweet potato curry
Print Recipe
5 from 2 votes

cauliflower, sweet potato and tofu curry

This plant based curry is made by roasting the cauliflower and sweet Potato and mixed together with toasted Tofu in a tomato and coconut curry sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: Vegan
Servings: 6 people
Calories: 439kcal

Ingredients

  • 500 g cauliflower
  • 500 g sweet potato
  • 500 g yellow onions
  • 400 g chopped tomatoes
  • 200 ml coconut milk
  • 4 cloves garlic
  • 1 tbsp curry powder
  • 1 tbsp asafoetida powder
  • 1 tbsp ground cumin
  • 1 tbsp turmeric powder
  • 1 tbsp mild chilli powder
  • 280 g tofu
  • 50 gm fresh spinach
  • 1 tbsp cornflour
  • 350 ml cold water
  • 2 tbsp olive oil
  • 1 tbsp Mango chutney

Method

  • Preheat the oven to 180C.
  • Break up a small cauliflower into small florets and place on a metal roasting tray
  • Peel and chop the 3 sweet potatoes into squares and add to the same tray.
  • Drizzle them with olive oil and toss to evenly coat them and put them into the oven for 25 mins.
  • While the root vegetables are roasting, peel and slice 4 large onions.
  • peel and finely chop 4 cloves of garlic
  • Gently fry the onions and garlic in oil until the onions are turning golden brown.
  • Now add all the spices to the onions and stir and cook for a couple of minutes.
  • Add a tin of chopped tomatoes and half a tin of coconut milk to the onions and stir.
  • Make a slurry of 1 tablespoon of corn flour and 250 ml of cold water (i.e. put the cornflour into the cold water and mix throughly)
  • Add the slurry to the onions and tomato mix and stir until the mixture thickens.
  • Remove the roasted vegetable from the oven and add to the curry sauce and stir all together and turn the heat down and a low simmer.
  • Drain the tofu and cut into cubes. Pat dry and gently fry in a little oil until browned on all sides.
  • Add the tofu to the curry and stir in.
  • Stir in a tablespoon of mango chutney
  • Take a handful of fresh spinach and stir into the curry and take off the heat and wait for the spinach to wilt.
  • Its now ready to serve with either Pilau rice or warmed flatbreads

Nutrition

Calories: 439kcal | Carbohydrates: 70g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Sodium: 210mg | Potassium: 1000mg | Fiber: 11g | Sugar: 16g | Vitamin A: 13100IU | Vitamin C: 67mg | Calcium: 214mg | Iron: 7mg
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