Sweet Potato and Cauliflower Curry with Quinoa (Vegan, High Fiber)

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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 flavor this meal will not disappoint. This Sweet Potato and Cauliflower 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.

Further Food Nutritionist Commentary:

This sweet potato and cauliflower curry is a nutritional powerhouse! Loaded with 60% of your daily vitamin A needs and 80% of your daily vitamin C needs, this curry will give you an unexpected immunity boost thanks to all the antioxidants from the sweet potato and cauliflower! Each serving also contains 8g of fiber which is crucial when maintaining a regular digestive tract and maintaining satiety, enjoy!

By Liz Lederman
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Sweet Potato and Cauliflower Curry with Quinoa (Vegan, High Fiber)

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Servings: 8

Ingredients

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 tablespoons coconut oil
1 large white onion, cubed
2 cloves on garlic, roughly chopped
2 tablespoons sweet curry powder
1 tablespoon cumin
1 tablespoon dried coriander spice
1 teaspoon smoked paprika
1 teaspoon ginger powder
1 teaspoon sea salt
½ teaspoon fresh cracked pepper
¼ teaspoon cayenne
3 small sweet potatoes, peeled and cubed
28 fluid ounces crushed tomatoes
1 cup of boiled water
1 can chickpeas, drained and strained
2 cups coconut milk

Instructions

  1. 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.
  2. While your cauliflower cooks begin preparing your Quinoa and Curry.
  3. Cook your desired amount of Quinoa as directed (hint: stir it with a fork to make sure its fluffy).
  4. 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.
  5. 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!
  6. 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.
  7. Now add your crushed tomatoes, water and chickpeas. Bring mixture to a boil, then simmer on low heat for 30 minutes.
  8. Just before serving add your coconut milk, cook for two minutes and stir.
  9. Garnish with your cooked Cauliflower, fresh cilantro and lime wedges. Enjoy!
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. Enjoy!

Nutrition Information

Per Serving: Calories: 239; Total Fat: 7 g; Saturated Fat: 4 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 537 mg; Potassium: 753 mg; Carbohydrate: 37 g; Fiber: 8 g; Sugar: 4 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 78%; Vitamin A: 63%; Iron: 27%; Calcium: 20%

Add an anti-inflammatory boost to this curry with our Daily Turmeric Tonic!

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