Coconut cauli and sweet potato curry
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Coconut cauli and sweet potato curry
Recipe by So Vegan
This light and creamy curry is a delicious fusion of Indian and Thai flavours - bold spices from the subcontinent and fresh aromatics from Southeast Asia
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
647Kcal
Fat
23gr
Saturates
15gr
Carbs
92gr
Sugars
17gr
Fibre
10gr
Protein
13gr
Salt
0.2gr
So Vegan
Roxy and Ben, the couple behind So Vegan, have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
So Vegan
Roxy and Ben, the couple behind So Vegan, have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
Ingredients
- 500g sweet potatoes, scrubbed
- 6 tsp vegetable oil
- 1 large cauliflower
- 1 onion, sliced
- 15g peeled root ginger
- 2 green chillies
- 5 garlic cloves, finely sliced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric 2
- 1 x 400g tin full-fat coconut milk
- 240g Thai jasmine rice
- 1 x 30g pack basil, leaves picked 3
- 2 spring onions, chopped
Step by step
How to store
Leftovers keep in the fridge for up to 3 days, or can be frozen.
- Preheat the oven to 220°C, fan 200°C, gas 7. Chop the unpeeled sweet potatoes into 2cm cubes, add to a large baking tray with 2 teaspoons of oil, season then toss with your hands to combine. Roast for 10 minutes.
- Remove the outer leaves from the cauliflower then cut the head into florets. Add these to the tray with another 2 teaspoons of oil and seasoning. Toss to mix then roast with the sweet potato for another 15 minutes or until the vegetables are tender.
- Meanwhile, heat 2 teaspoons of oil in a frying pan on a medium heat and fry the onion for 5 minutes or until translucent.
- Finely chop the ginger and chillies (deseeding these first if you prefer) then add to the pan with the garlic and spices and cook for 2 minutes. Add the coconut milk, 200ml of water and seasoning. Simmer gently for 10 minutes. Meanwhile, cook the rice following pack instructions.
- Stir the roasted sweet potato and cauliflower into the curry sauce and simmer for 3-4 minutes, then mix in the basil leaves and spring onion. Adjust the seasoning to taste then serve the curry alongside the rice.
