Cauliflower, Cashew & Sweet Potato Curry

A crowd-pleasing curry

If you’re looking for a simple, warming mid-week meal packed with veggies and bursting with flavour then give this recipe (adapted from the LEON One Pot cookbook) a go. This rich and filling curry features a host of nutrient powerhouses including the humble cauliflower and orange fleshed sweet potato. You’ll also find a team of anti-inflammatory heroes; garlic, onion, ginger, cumin, cayenne pepper and turmeric making this a great choice if you suffer with aches and pains or want to stave off a cold.

Top with some fresh coriander leaves for extra vitamin C and liver support

Serves 4
1 onion, peeled and diced
1tbsp cold-pressed rapeseed oil
4 cloves of garlic, peeled and crushed
3cm piece of fresh ginger root, peeled and grated
2 tsp ground cumin
1/2 -1tsp cayenne pepper (to taste)
1 tsp turmeric
1 x 400g tin of chopped tomatoes
100ml water
2 sweet potatoes, peeled and diced
1 small cauliflower (or half a large), broken into florets
1 x 400g tin of coconut milk
100g cashew nuts
sea salt and freshly ground black pepper
Fresh coriander, chopped, to serve (optional)
  1. Fry the onion in a large saucepan for 5 minutes and then add the garlic and ginger for a further minute. Add the spices and cook for 2 more minutes until fragrant.
  2. Add the tomatoes, sweet potatoes and water. Cook for around 30 minutes, adding more water if necessary.
  3. Add the cauliflower florets and coconut milk. Simmer with the lid on for about 5 minutes until the cauliflower is tender but not too soft.
  4. Meanwhile toast the cashews in a dry frying pan over a moderate heat until golden.
  5. Season to taste and serve topped with the cashew nuts and some fresh, chopped coriander.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email