Ido and I have been desperately trying to get healthy since the new year. So, instead of just living off of salads, I’ve been trying out some new delicious vegetarian and vegan recipes. Trust me, it’s not as bad as it sounds, just look at that curry!
Indian food is an obsession of mine and I’m always playing around with new spices and get really excited when I master a new recipe. This dish is SO satisfying and it feels really authentic without having to go out and search for new exotic ingredients. The coconut milk is so delicious and rich, it’s the perfect base for a sauce and ties really well with the coconut rice that I serve with it.
Make this dish, you will love it. xx
Vegan Coconut Curry With Sweet Potato & Cauliflower
1 large yellow onion
1 chili- jalapeño, Thai, Serrano (depends on how spicy you want it)
1 large handful cilantro stalks
2 tablespoons fresh ginger
3 garlic cloves
1 tablespoon mustard seeds
2 tablespoons curry powder
1 tablespoon gram masala
1/4 tsp cardamom powder
1/4 tsp ground cumin
2 cans coconut milk
2 sweet potatoes, peeled and cut into small chunks
1/2 cauliflower, cut into small florets
1 large pinch of sugar
salt and pepper to talke
cilantro to garnish
Directions- In a blender place the tomatoes, onion, chili, cilantro stalks, garlic and ginger. Blend very well. In a large pot heat up the safflower oil, add in the mustard seeds and heat up until they start to pop. Add in the curry powder, garam masala and cardamom powder, stir and then immediately add in the pureed tomatoes with ginger. Mix and season well with salt and pepper. Let cook on medium-low heat for 25-30 minutes until all the liquid has evaporated and the mixture turns into a thick paste. Check for seasoning. Add in the 2 cans of coconut milk, cauliflower florets and the sweet potato. Bring to a boil, cover and turn to medium low heat for 15 minutes. When the vegetables are tender (but not too tender, you don’t want them to get mushy), take them out leaving as much sauce in the pot as you can. Bring to a boil and let reduce until it thickens. Stir frequently to make sure it doesn’t stick to the bottom. Sprinkle in a little sugar and check for seasoning. Place the vegetables back in and mix. Serve on top of the rice and sprinkle over fresh cilantro.
1 tablespoon coconut oil
1 tablespoons mustard seeds
1 cup basmati rice or jasmine rice- rinsed 2-3 times until water runs clear
2 cups coconut milk
pinch of kosher salt
Directions- In a small pot heat up the coconut oil. Place in the mustard seeds and when they start to pop around 2 minutes add in the rice and stir. Immediately add in the coconut milk and the salt. Stir and bring to a boil. When its boiling cover with a lit and turn to a simmer. Let cook for 15 minutes until the coconut milk has been absorbed. Fluff with a fork and serve.