Sweet potato curry with cauliflower and mushrooms is a one pot wonder! It tastes amazing, it is very filling; and it is very easy to make. The fabulous flavours of the Indian spices complement the sweetness of the sweet potatoes and the earthiness of the mushrooms to make dish that is full of flavour.Jump to Recipe
The appeal of my sweet potato curry lies not only in the fact that it is delicious and hearty; but it also very nutritious. The sweet potatoes are a rich source of beta carotene, which transforms to vitamin A in the body. They are also a good source of vitamin C, the B vitamins; and fibres.
80g of sweet potatoes count towards one of your five-a-day. However, they have a high glycemic index. That is why it is good to combine sweet potato with other ingredients when cooking, so you don’t eat too much at one go; which this sweet potato curry recipe does very well by combining with mushrooms and cauliflower. Here's another sweet potato recipe.
Mushrooms are rich in antioxidants and are a good source of vitamin D and selenium. Cauliflowers are also rich in antioxidants and essential vitamins; so this is a nutrient dense recipe in one pot. It counts towards 3 of your 5-a-day. Isn’t that amazing!
How to Make Sweet Potato Curry With Cauliflower And Mushrooms
If you usually buy jar curry sauces as a base, please ditch them. You can make your own curry very easily. It is more nutritious, tastes better and you can adapt it to suit your taste too.
The mushrooms and cauliflower could be substituted with other vegetables, feel free to experiment, and make the recipe yours. Serve with nan bread or rice; or just eat by itself.
Sweet Potato Curry With Mushrooms and Cauliflower
- 1 tablespoon Oil
- 1 medium Onion chopped
- 2 cloves Garlic chopped
- 1 Chilli pepper sliced thinly
- 1 teaspoon Mild curry powder
- 1 teaspoon Turmeric
- ½ teaspoon Cumin
- ½ teaspoon chilli flakes
- 2 meduim Sweet potatoes peeled and cut into cubes
- 1 cup Mushrooms sliced
- ½ head Cauliflower cut into smaller pieces
- 1 can Chopped tomatoes
- ½ cup Vegetable stock
- Salt to taste
- 1 handful Coriander chopped
- Cook onions in the oil until transparent.
- Add the garlic, chilli pepper, curry powder, turmeric, cumin and chilli flakes.
- Stir continuously for 30 seconds, then add the sweet potatoes, mushrooms and cauliflower.
- Stir to allow the spices to coat the vegetables.
- Pour the chopped tomatoes and vegetable stock into the pan.
- Add some salt
- Cover the pan and allow to simmer until the sweet potatoes are soft.
- Serve and garnish with chopped coriander.