Sweet Potato Cauliflower Curry

    Serves 4
    10 mins prep
    30 mins cook
    40 mins total

    This Sweet Potato Cauliflower Curry is perfectly seasoned with Indian spices. It makes for a wonderful main dish served over rice, or as a side dish paired with a hearty stew or salad. It's healthy, vegan and gluten-free too!

    2 servings

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    1. Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.

    2. While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.

    3. Stir in the coriander seeds, cumin seeds, turmeric, cayenne if using, and salt and toast for 15 seconds. Then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.

    4. Remove cauliflower from oven and add to the pot stirring well to combine.

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