Dinner, Recipes, Vegetarian

Roasted Sweet Potato Curry with Cauliflower Rice

I’ve really loved experimenting with vegetarian recipes. This rich, spicy tomato and coconut base with subtle spices and a kick of heat is lick the bowl delicious. Pair it with the sweetness of roasted sweet potato and the buttery cauliflower rice and well, I could be a vegetarian forever. I wanted to make a substantial dish that you could make and it was even better the next day. A great big pot of yummyness that you could share with friends or freeze and take to work. It may look like a lot of ingredients, but once you have the base of the curry mastered, it really doesn’t take much effort.

My Husband has testified that it is one of his favourite things I have ever cooked and my Mom took a sample straight home to my Step Dad. You could eat it like this, or you could add chicken if you wanted a meat option. I really hope you enjoy it as much as I loved creating it, because I’m pretty proud.

Roasted Sweet Potato Curry with Cauliflower Rice | The Mother Cooker

Ingredients, Curry base

  • 2 tsp Garam Masala
  • 2 tsp cumin
  • 1 tsp of chilli powder
  • 1 tsp of turmeric
  • 1 red chilli
  • 3 roasted garlic cloves
  • 1 inch of fresh ginger, grated
  • 2 tsp of algarve nectar
  • 3 tsp of tomato puree
  • juice of 1 lime
  • 1 tbsp of olive oil

Directions, Curry Base

  1. Peel and chop your sweet potato in to large cubes, chop the tops off your garlic cloves, place on a baking tray and cover with olive oil, salt & Pepper. Roast on gas Mark 7 until tender. (Set aside potatoes to use later in the curry)
  2. Mix all items listed in ‘curry base’ in a blender until a paste forms.

Roasted Sweet Potato Curry with Cauliflower Rice | The Mother Cooker

Ingredients, for the curry

  • 2 large carrots (shredded)
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk & 3 tbsp of coconut cream
  • 3 shallots (finely chopped)
  • 1 tin of vegetable stock, I simply fill my tomato tin with a cube and boiling water.
  • 1 extra large sweet potato
  • Olive oil, salt & pepper
  • 1 large bag of spinach
  • 1 cauliflower
  • Chives (to dress)
  • 2 tsp of butter

Directions, Curry

  1. Finely chop shallots and pop in a none stick pan with a little olive oil. Cook until soft.
  2. Add your blended curry base paste, stir.
  3. Add coconut milk and chopped tomatoes, stir together. Leave to simmer for a few minutes.
  4. Add grated carrots, stir. Add vegetable stock, stir well.
  5. Simmer for 5 minutes, and slowly add your spinach handfuls at a time until wilted.
  6. Stir in coconut cream, leave on a low simmer whilst you make your cauliflower rice.
  7. For the cauliflower rice, split your cauliflower in to 4 quarters and remove thick stem. Blend a quarter at a time on a pulse option in bursts until it resembles rice, repeat with the rest.
  8. To cook the rice, simply pop in a pan with 2 tsp of butter and a pinch of salt and pepper, occasionally stir and cook for 5 minutes.
  9. Remove potato from the oven and add to your curry, stir gently and making sure everything is piping hot before serving.
  10. Dish up, add rice and top with chives.


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