Sweet Potato-Cauliflower Curry Recipe

Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six

Photo by Kelly D.

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    large onion, chopped (1 cup)

  • 2

    cloves garlic, finely chopped

  • 2

    medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)

  • 4

    cups fresh cauliflower florets

  • 1

    tablespoon finely chopped gingerroot

  • 4

    teaspoons curry powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    can (13.5 oz) coconut milk (not cream of coconut)

  • 1

    cup vegetable broth

  • 2

    teaspoons cornstarch

  • 2

    tablespoons cold water

  • 1/2

    cup uncooked regular brown or white rice

  • 1 1/3

    cups water

  • 1

    teaspoon butter

  • 1/3

    cup sliced almonds, toasted

  • 1/3

    cup sliced green onions (5 medium)

  • 1/3

    cup chopped fresh cilantro

Directions

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender. Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly. Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed. Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.

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