Servings: 4 Servings
Calories: 361kcal
Ingredients
- 1 medium Onion (Sliced)
- 1 tbsp Coconut Oil
- 2 Cloves Garlic (Crushed)
- 1 tbsp Ginger (Grated)
- 2 tsp Ground Cumin
- 1 tsp Hot Paprika
- 2 tsp Turmeric
- 1 tsp Ground Coriander
- 1 Can Chopped Tomatoes
- 240 ml Water
- 450 grams Sweet Potatoes (Peeled, chopped)
- 300 grams Cauliflower
- 240 ml Coconut Milk
- 70 grams Cashew Nuts
- Coriander (to serve)
Instructions
- Peel the onion, cut it in half, then cut into thin half slices. Heat the oil in a pot, add the onions and cook, stirring for about 3-4 minutes.
- Next, add in the garlic and ginger and stir-fry for 1 minute. Add in the spices, mix well, and fry together for another minute. Add the chopped tomatoes and water and bring to the boil.
- In the meantime, add the peeled and cubed sweet potatoes and season with salt and pepper. Simmer for 30 minutes uncovered.
- Next, divide the cauliflower into small florets and add to the pot. Pour in the coconut milk, mix, cover, and cook for another 10 minutes. In the meantime, roast the cashew nuts in a dry frying pan.
- Serve the curry, topped with cashew nuts and coriander, alongside a portion of rice.
Notes
Nutrition
Calories: 361kcal | Carbohydrates: 39g | Protein: 9g | Fat: 21g | Saturated Fat: 16g | Sodium: 250mg | Potassium: 1173mg | Fiber: 8g | Sugar: 11g | Vitamin A: 16113IU | Vitamin C: 52mg | Calcium: 139mg | Iron: 7mg
