Want a plant-based meal that is tasty & nutritious? Well, I have it covered with this week’s 18 in 18 recipes.

I had this wonderful recipe for a pumpkin and cauliflower curry for the pressure cooker.  But could I find it? No.

Which is how I stumbled upon this recipe.  It seemed quick and easy. Wins in my book.

Sweet Potato Cauliflower Curry

The original recipe can be found here at The Minimalist Baker

Ingredients

Cauliflower

• 1 head cauliflower, loosely chopped
• 2 tbls of coconut oil, ghee or olive oil
• 1 tbsp Clives of India curry powder
• Sprinkle of salt

Curry

• 1 tbsp coconut oil, ghee or olive oil
• 1 onion diced
• 3 tbsp minced fresh ginger
• 6 cloves garlic, minced
• 4 tbsp yellow curry paste
• 2 medium sweet potatoes, peeled and chopped into bite-size portions
• 1 tsp Clives of india curry powder
• ¼ tsp salt, adjust to taste
• 1 can diced tomatoes
• 1 can full-fat coconut milk
• 1-2 tbsp coconut sugar or palm sugar
• 2 tbsp lemon juice (to taste)
• 1 cup frozen peas

Instructions

1. Preheat the oven to 200°c
2. On a baking tray, add the chopped cauliflower, season with oil, curry powder, and salt.
3. Toss to combine and bake for 15-20 minutes or until golden brown. Set aside
4. In the meantime, heat a large pot over medium heat.
5. Add oil, onion, ginger & garlic and saute for approx 2 minutes stirring frequently.
6. Add the curry powder and stir to combine.  Cook for a further minute.
7. Add the sweet potato, curry powder, and salt.  Stir to coat and cook for 2 minutes uncovered.
8. Add the tomatoes, coconut milk, and coconut/palm sugar.
9. Stir to combine
10. Reduce heat to low until simmering.
11. Cover and cook for 15-20 minutes until the sweet potato is tender, stirring occasionally.
12. Add the peas & lemon juice and stir until coated.
13. Once pea’s are cooked stir in the baked cauliflower
14. Serve with rice.