Sweet Potato and Cauliflower Curry

Sweet Potato and Cauliflower Curry

 

2 small sweet potatoes, peeled and cut into 2cm cubes
½ medium cauliflower, cut into sprigs
1 medium onion, chopped
1 x 400g tin chopped tomatoes
1 tbs tomato purée
1 tbs vegetable oil

Seeds: 1 tsp black mustard seeds

            1 tsp cumin seeds
            ½ tsp fenugreek seeds

ground spices:  1 tsp garam masala

                         1 tsp ground coriander
                         1 tsp ground cumin
                        ½ tsp ground turmeric
                        ½ tsp ground cardamom

 Cook the cauliflower in boiling water until just tender. Drain thoroughly and set aside.

Heat the oil and fry the seeds for a few seconds until they start to pop. Add the onions, reduce the heat and fry gently for 5 minutes. Add the sweet potatoes and continue frying for 3-4 minutes, then add the ground spices, mix well and fry for another 2 minutes. Stir in the tomatoes and tomato purée plus 1 tomato can full of water. Bring to the boil and simmer gently for 20-25 minutes until the sweet potatoes are tender, stirring frequently. If the sauce seems a little thin when the sweet potatoes are ready, increase the heat to boil off  any extra water. Then add the cauliflower and reheat gently.

 This serves 3-4 as a side dish, depending on what else you are having, or you could add a tin of chickpeas or black eyed beans at the same time as the cauliflower to make a complete one-pot vegetarian meal.  We served it with a mixed pulse dhal that Mark made and some home made naan bread.