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
Ingredients
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)
- 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.
- Add the tomatoes, sweet potatoes and water. Cook for around 30 minutes, adding more water if necessary.
- 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.
- Meanwhile toast the cashews in a dry frying pan over a moderate heat until golden.
- Season to taste and serve topped with the cashew nuts and some fresh, chopped coriander.
