Cauliflower Leaf and Sweet Potato Curry
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
233 kcal
-
Course
Main Course
-
Cuisine
Indian
Cauliflower Leaf and Sweet Potato Curry
Description
This curry uses the entire cauliflower head, including the typically discarded leaves and inner stalks, chopped into bite-sized pieces alongside diced sweet potatoes. The base of the sauce starts by sautéing chopped onion and garlic in vegetable oil, developing a sweet aroma before incorporating a blend of spices—garam masala, cumin, turmeric, and chili powder—to build depth and mild heat.
Chopped tomatoes and coconut milk are added to create a rich, creamy sauce that simmers with the vegetables until tender. Brown sugar balances the acidity of the tomatoes and the spices’ warmth. The curry is seasoned with salt and pepper to taste before serving.
This dish pairs well with rice, chapattis, or naan bread, making it a satisfying vegetarian entrée or side. The use of cauliflower leaves maximizes the vegetable’s flavor and reduces waste. The cooking method allows the flavors to meld while preserving texture in the vegetables.
Ingredients
- 1 cauliflower with leaves
- 1 sweet potato medium
- 1 tablespoon vegetable oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and finely chopped
- 1 teaspoon garam masala
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- ¼ teaspoon chilli powder or to taste
- 1 tablespoon brown sugar
- 15 oz chopped tomatoes 400g can
- 15 oz coconut milk 400g can
- salt
- black pepper
Instructions
- Prepare the cauliflower by removing the leaves and washing them thoroughly. Chop the leaves as well as the thicker stems of the leaves. Wash the head of cauliflower and cut the florets into bite-sized pieces, as well as the thick stalk.
- Peel and chop the sweet potato into bite-sized pieces.
To cook on the stovetop:
- In a large pan on the stove, heat the oil then add the onion and fry for a few minutes until translucent. Add the garlic and fry for another minute. Add the garam masala, cumin, turmeric and chilli powder and fry for another minute.
- Add remaining ingredients, bring to the boil, then reduce the heat and simmer for 15 minutes or until cooked. Check and adjust seasoning to your preferences.
- Serve with rice, chapattis or naan bread.
To cook in a slow cooker:
- In a frying pan on the hob, heat the oil then add the onion and fry for a few minutes until translucent. Add the garlic and fry for another minute. Add the garam masala, cumin, turmeric and chilli powder and fry for another minute.
- Transfer to the slow cooker, add remaining ingredients and cook on low for 4 hours or high for 2 hours. Check and adjust seasoning to your preferences.
- Serve with rice, chapattis or naan bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 10g | 50% |
| Sodium | 307mg | 13% |
| Potassium | 810mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 4772IU | 95% |
| Vitamin C | 83mg | 92% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
