Cauliflower, squash and sweet potato curry.

Hot and full of spicy flavour, perfect on it’s own to warm you on a chilly autumn evening, or lovely with steamed fish.

Cauliflower and sweet potato curry

If you have any left over, just blend into a soup for tomorrow with a little vegetable stock. This isn’t a ten minute dish to cook, but it’s quick to prepare and will then need to simmer for about 35-40 minutes. So time to make a phone call or put your feet up!

Serves 2 – a naan bread and a little natural yoghurt makes a nice addition. And if you’re in a hurry to get things in the pan you can often find the sweet potato or squash ready prepared in cubes in supermarkets.

  • 300g cauliflower
  • 300g sweet potato and squash
  • 600ml can of tomatoes
  • 1 Tbs mango chutney
  • 1 Tbs garam masala
  • Half a tsp turmeric powder
  • 1 red onion
  • 1 small red chilli
  • 300 ml vegetable stock
  • Naan bread and natural yoghurt to serve

Drizzle a little oil into a saucepan. Add the chopped red onion and gently fry for a few minutes. Add the garam masala and turmeric and continue to stir for a few minutes more.

Chop the cauliflower into small florets, dice the sweet potato/squash – add to the pan with the can of tomatoes, and vegetable stock and finely sliced chilli and mango chutney. Season with salt and pepper. Gently stir, then cover and  simmer for about 35-40 minutes.

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Add a little natural yoghurt and some black pepper and eat with naan. Deliciously warming!

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