Sweet Potato and Cauliflower Curry with Tomato and Coriander}

By yumbelo · 2 servings · 28 minutes

Ingredients

• 300 g Sweet potato
• 250 g Cauliflower
• 1 Stück Onion
• 1 Stück Garlic clove
• 1 TL Fresh ginger, grated
• 1 EL Cooking oil
• 1 TL Cumin, ground
• 1 TL Turmeric
• 1 TL Coriander, ground
• 1 Prise Chili flakes
• 400 Dose Chopped tomatoes
• 200 ml Coconut milk
• 150 g Basmati rice, dry
• Salt
• 1 Stück Lime, juice
• Bund Fresh coriander leaves, for garnish

Method

1. Bring the rice to a boil in a pot with twice its volume of water and a pinch of salt, then cover and simmer over low heat for about 12 minutes, and let it steam off afterward.
2. Peel the sweet potato and cut it into roughly 2 cm cubes. Divide the cauliflower into small florets.
3. Finely dice the onion and chop the garlic. Heat the oil in a large pan and sauté the onion over medium heat for about 3 minutes until translucent.
4. Add the garlic, ginger, cumin, turmeric, coriander and chili flakes and fry for 1 minute, stirring constantly.
5. Add the sweet potato and cauliflower, toss briefly with the spices, then pour in the chopped tomatoes and coconut milk.
6. Bring everything to a boil, reduce the heat, cover and simmer for about 12 minutes until the vegetables are tender. Stir occasionally.
7. Season with salt and stir in the lime juice.
8. Sprinkle the curry with coarsely chopped coriander leaves and serve with the rice.