Name: Cauliflower curry with sweet potato and rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 1 hand Cashew nuts; 50 g Spinach; 1⁄2 piece Red onion; 1⁄2 piece Sweet potato; 200 ml Coconut milk; 1⁄2 piece Cauliflower (in florets); 1⁄2 Tbsp Dried turmeric; 3⁄4 Tbsp Garam masala; 40 g Peas (frozen); 70 g Brown rice; 100 g Sweet Corn (can)

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Cauliflower curry with sweet potato and rice

 Start cutting the vegetables. You don&#39;t have to peel the sweet potato. Clean it well with water. 

 Put a skillet over low heat and heat a dash of olive oil in it. Fry the onion in the hot olive oil until it softens. Add finely chopped red pepper and fry briefly. Now add the cauliflower and sweet potato and fry it with the onion for a minute. Then add the garam masala (and optional turmeric) or the curry paste and stir well. Add a splash of water to mix the herbs well into the vegetables. 

 Now you add the coconut milk. Stir again and then put the lid on the pan. Let it simmer for 15 to 20 minutes. Stir regularly. 

 Meanwhile, cook the rice according to the packaging method and roast the cashew nuts in a frying pan without olive oil. The cashews are well roasted when they turn light brown. The roasting really gives extra flavor! 

 When the cauliflower and sweet potato are soft (prick the vegetables with a fork), add the spinach, corn and peas. Stir well. When the vegetables are warm, your curry is ready to serve! 

 Make two nice bowls with the rice and curry. Garnish with the cashew nuts. 

Cauliflower curry with sweet potato and rice

Cauliflower curry with sweet potato and rice

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