Sweet potato and cauliflower curry

Ingredients

• Butter

  Unsalted

  1 tsp or 5g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Curry powder

  Spices

  1 tsp or 2g

• Cauliflower

  Frozen, unprepared

  ½ cup, pieces or 66g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Sweet potato

  Raw, unprepared

  ¼ sweetpotato, 5" long or 33g

Directions

1. Cook potatoes in a large saucepan of boiling salted water for 5 minutes, or until just tender. Drain. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until tender.
2. Add curry. Cook for 1 minute, or until fragrant. Add potatoes and cauliflower. Toss to coat in curry paste.
3. Stir in tomatoes and stock. Cover. Cook for 8 to 10 minutes, stirring occasionally, or until vegetables are tender (if they are still too hard, add 2 to 3 tablespoons of water and cook until tender).
4. Season with salt and pepper.

Similar Foods

• Slow Cooker Potato and Cauliflower Curry
• Lentil and Sweet Potato Curry
• Lentil and Sweet Potato Coconut Curry
• Indian Aloo Gobi A dry Indian curry of Cauliflower, Potato, and Peas
• Sweet Potato Curry
• Sweet Potato Cauliflower Soup