Cauliflower and sweet potato coconut curry

Coconut based curries warm the body and soul; this one has luxurious layers of texture and flavour. Don’t feel obliged to rush out and buy all the spices listed, just use as many as you have in your cupboards. The addition of spinach at the end lends the dish a vibrant green colour, together with a solid dose of immunity boosting iron and vitamins C, K, A and E.

ingredients

1 tbsp coconut oil
1 yellow onion, finely chopped
4 cloves of minced garlic
1 tsp ginger, finely chopped
1 can chickpeas (rinsed)
1 can chopped tomatoes
1/2 cauliflower (about 2 cups), chopped into small pieces
1 cup sweet potato, finely chopped
1 can full fat coconut milk
1 tbsp garam masala
1 tbsp medium curry powder
15 curry leaves
1/2 tsp cinnamon powder
1 tbsp cumin
1 tbsp ground coriander
1 tsp ground turmeric
2 handfuls spinach

how

Heat the oil in a large pot over a medium heat. Add the curry leaves and stir for 30 seconds or so. Add the onion and continue to stir for around 5 minutes until it softens. Add in the garlic and ginger and cook for a further 5 minutes until everything becomes fragrant.

Stir in the rest of the spices until the onions are well covered, then add in the tomatoes and cook for 5 minutes. Add in the sweet potato, cook for 5 minutes and then tip in the chickpeas, coconut milk and cauliflower. Apply heat, stirring constantly, until the mixture starts to bubble, then turn down and simmer with a lid on for 20-30 minutes until the vegetables are cooked through. If it looks too thick, loosen with a little splash of water.

Season with salt and pepper and taste carefully. If you prefer a spicier flavour you can always add in some dried chillies. Take the pot off the heat and stir in the spinach until it wilts. Spoon into bowls and serve alongside roti, poppadoms, brown rice, quinoa, bulgur wheat or sourdough bread. Roasted kale works nicely too.