Cauliflower - Sweet Potato Stew
This is a curry-flavored cauliflower and sweet potato stew, with a vibrant color and lots of wonderful flavors!
Ingredients
- 1 medium cauliflower head florets removed (or you can use ~500g frozen cauliflower florets like I used)
- 2 large sweet potatoes peeled
- 1 large onion diced
- 4 garlic cloves mashed
- 1 cup coconut milk
- 2 tsps turmeric powder
- ½ tsp ginger powder or use a bit of fresh ginger, grated
- ½ tsp cumin ground
- ⅓ tsp coriander seeds ground
- ⅓ tsp pepper ground
- sea salt to taste
- 2 Tbsps olive oil
- water add as much as needed to make the thick sauce (I added ~2-3 cups)
- fresh parsley - use as much as you want
Instructions
- Steam cauliflower florets.
- In a medium pot, add some water and boil the peeled and cubed sweet potatoes.
- Check with a fork after 20 minutes. If tender, remove from heat.
- Drain, but save the water.
- Put the sweet potato cubes in a blender or food processor. Add coconut milk and spices. Add 1 cup of saved water. Blend until smooth. Add more water, in order to make the sauce less thick. It should have the consistency of full-fat sour cream, so thick, but not puree.
- Heat oil in a large saucepan. Add diced onion and mashed garlic cloves. Saute for 2 minutes.
- Add sweet potato sauce. Stir.
- Add steamed cauliflower florets.
- Cook for ~10 more minutes.
- Serve with fresh chopped parsley on top.
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