For some reason I am really into stews with rice this week. Usually I don’t have something warm for lunch, but lately, as it has been getting colder, I feel like I desperately need something warm so I can warm up from the inside out. I have made a couple of soups and stews like that, for example my Fiery Pumpkin-Mango Curry, but today I wanted to try a combo of a cauliflower and sweet potatoes, some veggies I have been eyeing for a while now. My boyfriend claims not to like cauliflower much, so I set out to prove him wrong!
There is huge amount of vitamin and protein packed in this delicious curry…as you can tell, besides the cauliflower and sweet potato, I added sliced carrots, ginger, and chickpeas, and served it with some chopped parsley on a bed of basmati rice. Spiked your interest yet?
- 1/4 cauliflower
- 1 Tbs. soy sauce
- 1 tsp. red curry paste
- 1 Tbs. sesame oil
- 1 carrot, sliced
- 2 small sweet potatoes, peeled and diced (about 270g)
- 1 cm ginger, diced
- 1 garlic clove, sliced
- 1 small onion (or, as in my case 1/2 a large one), chopped
- 1 Tbs. tomato purée
- 500ml vegetable broth
- 1/2 banana
- 1 chopped red chili (optional)
- 2 Tbs. rice cream (or soy or coconut cream)
- 1-2 tsp. parsley, chopped
- fresh lemon juice from 1/2 lemon
- basmati rice (for 3 servings)
1. Start cooking your rice.
2. Chop up all your ingredients, and heat up the sesame oil in a wok. Once it’s hot, roast the ginger, garlic, chili, and onion.
3. Add in the sweet potato dices and carrot, and cover with a lid. Allow to roast for about 3 minutes, then add the cauliflower and red curry paste, as well as a dash of lemon juice.
4. Allow to brown slightly, stirring occasionally. After another 3 minutes, stir in the vegetable broth and soy sauce.
5. Cover with a lid and allow to simmer for 7-10 minutes. Then add the chopped up banana, the tomato purée, and the rice cream.
6. Stir and bring to a boil again. Then add the chickpeas and parsley, and turn down the heat. Allow to simmer for another 5-10 minutes, depending on how soft you like your potatoes.
7. Serve on a bed of basmati rice and garnished with some more parsley.
Feel free to switch up the chickpeas for other beans, canellini, for example.
Once the curry is thickening up, you are done!
And, lo and behold, my boyfriend liked it. There is so much intense flavor in this stew, and I managed to cook the veggies to the perfect “bite”, which I am particularly proud of. Of course, this is mostly achieved by frequent testing during the cooking process, so I suggest you do too!