5 from 12 votes
Cauliflower Leaf and Sweet Potato Curry
Cauliflower Leaf and Sweet Potato Curry combines cauliflower florets and edible leaves with sweet potato in a spiced tomato and coconut milk sauce. The warming spices including garam masala, cumin, turmeric, and chili powder infuse the curry with mild heat and earthiness, while brown sugar adds a touch of sweetness. This stew is creamy and chunky, yielding a comforting vegetarian option to serve alongside rice or breads.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
233 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 233
% 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.