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Cauliflower Sweet Potato Mushroom Curry
Warm-spiced and totally comforting, this Curry recipe is rich with flavours of cumin, tomato, coconut, and chock full of delicious veggies.
Serves 4 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 20 Minutes
| Ingredients |
| 1 tbsp Cumin Seeds |
| 1 tbsp Brown Mustard Seeds |
| 1 tbsp Vegetable Oil |
| 1 tbsp Ginger, finely chopped |
| 1 Serrano Chillies, finely chopped |
| 1 Medium Onion, finely chopped |
| 4 Button Mushrooms, sliced |
| 400 g Tomatoes, diced |
| 300 g Sweet Potato, diced |
| 300 g Cauliflower, broken into florets |
| 500 g Coconut Milk |
| 1 tsp Turmeric |
| ½ tsp Sea Salt |
| ½ tsp Black Pepper |
| 1 tsp Lemon Juice |
| 50 g Coriander Leaves, chopped |
| Method |
| In a deep skillet, over medium heat, combine the cumin seeds, mustard seeds, and oil. |
| Heat until the mustard seeds begin to pop and cumin sizzles. |
| Add the ginger, chillies, and onion and sauté for 2-3 minutes, until the onion begins to soften and brown. |
| Add mushrooms and sauté until they begin to soften and release their juices. |
| Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes. |
| On medium low heat, add sweet potato, cauliflower, coconut milk, and turmeric and stir well to combine. |
| Cover pan and let cook undisturbed for 5-10 minutes until sweet potato and cauliflower are tender. |
| Season with salt, pepper, lemon juice, and cilantro and stir well. |