14 Feb Sweet Potato and Roasted Cauliflower Curry with Quinoa
Curry has quickly become my households go to meal. It is so easy to whip up, store away and take with you on the go! Filled with nutrients, carbs, healthy fats and flavour this meal will not disappoint.
I am always on the go so there is really nothing better than a meal that you can take with you anywhere. This dish is a true testament that eating healthy and smart does not have to be hard or a sacrifice of flavours.
Sweet Potato Curry dish all starts with gorgeously roasted cauliflower. The Cauliflower really adds texture and depth to the dish. Adding root vegetables to your curries is really smart. It will help keep you fuller longer and you even get all the nutrients from them too!
When I make Curry I always make sure to add onion, and to cook them down till golden brown. In this dish I did so with coconut oil, and paired them with their best friend, garlic. This creates the best, and most delicious base flavour before adding all your exotic and detoxifying spices.
You are going to love this Sweet Potato Curry because it is:
- creamy + rich
- filled with healthy fats
- loads of vegetables
- great meal prep idea
I hope you enjoy this recipe as much as we did! As always if you try the recipe please leave us a comment below, we love your feedback!
Love from Your Greek Food Goddess XOXPrint
- For Carbs:
- I cooked enough Quinoa to serve two plus leftovers! This dish will make enough for around 6-8 meals!
- For Cauliflower:
- 1 head of cauliflower, cut into florets
- dash of salt, pepper and drizzling of olive oil
- For Curry:
- 2 tbsp coconut oil
- 1 large white onion, cubed
- 2 cloves on garlic, roughly chopped
- 2 tbsp sweet curry powder
- 1 tbsp cumin
- 1tbsp dried coriander spice
- 1 tsp smoked paprika
- 1 tsp ginger powder
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 1/4 tsp cayenne
- 3 small sweet potatoes, peeled and cubed
- 28 fl oz crushed tomatoes
- 1 cup of boiled water
- 1 can chickpeas, drained and strained
- 2 cups coconut milk
- Preheat oven to 375F. Line a baking sheet with parchment. Place cauliflower onto sheet, coat with generous amount of olive, and lightly dust with salt and pepper. Bake for around 20 minutes or until golden brown.
- While your cauliflower cooks begin preparing your Quinoa and Curry.
- Cook your desired amount of Quinoa as directed (hint: stir it with a fork to make sure its fluffy).
- Into a large pot add your coconut oil. Let it melt down for a few seconds, then add your onions and garlic. Sweat down on low heat for -10 minutes or until golden brown.
- Add all your spices and stir into the onion and garlic mixture. Continue to cook on low heat for 2-3 minutes. This really activates those flavours before adding liquid!
- Now add your potatoes. Give the mixture a good stir and cook for 10 minutes on medium heat. Stir occasionally to avoid burning. Allow the potatoes to get a good cooked coating.
- Now add your crushed tomatoes, water and chickpeas. Bring mixture to a boil, then simmer on low heat for 30 minutes.
- Just before serving add your coconut milk, cook for two minutes and stir.
- Garnish with your cooked Cauliflower, fresh cilantro and lime wedges!