Supplies
- 800 grams sweet potatoes
- 500 grams cauliflower
- 200 grams peas
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black mustard seeds
- 2 large white onion, sliced
- 2 garlic cloves, finely chopped
- 1 red chilli, thinly sliced
- 1 tablespoon curry powder
- 2 teaspoons chilli powder
- 1 teaspoon sea salt
- 400 milliliters coconut milk
- 1 tablespoon coconut oil
- Rice and limes to serve
Steps
- Preheat the oven to 200°C. Cut the sweet potatoes into chunks and break the cauliflower into florets. Toss with olive oil, salt and the ground spices. Place in the oven for 20-25 minutes until the vegetables are soft and the colouring. Whilst you are waiting for the veg to roast, make the curry sauce.
- Heat the coconut oil on in a large pan on a medium heat until it has completely melted. Turn the heat down and add all the seeds, heating them until they start to pop. Turn down the heat and add in the onions, garlic and chilli. Let these cook for about 12 minutes until the onions have softened. Add in the curry powder, chilli powder, salt and coat. Add in the cooked vegetables and cover with coconut milk. Bring to the boil and add in the peas, last minute. Serve with rice and some lime.