Cauliflower and sweet potato curry

This hearty vegetarian curry is quick to prepare, and full of flavour and nutrients.


250 grams cauliflower 300 grams sweet potato 3 tablespoons gluten-free madras curry paste 600 grams tinned diced tomatoes 1/2 teaspoon minced garlic 1 tablespoon olive oil salt and pepper


Heat a tablespoon of oil in a large pot over medium heat, then add the garlic, sweet potato and curry paste. Stir until the sweet potato is well-coated, then add the diced tomatoes and cauliflower. Lower the heat and simmer, stirring occasionally for 30 minutes. Insert a fork into the sweet potato to ensure it’s soft. If it is, remove from the heat. If not, simmer for another five minutes. Season with salt and pepper, garnish with coriander and enjoy. Serve with brown rice or gluten free wraps.

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