Today we went up to Highgate woods as Casper was invited to one of his friends birthday party. The party had a Star Wars theme so the wood was filled with little Stormtroopers, one Darth Vader (Casper) and an Owl. It started of with a nature trail, followed by lunch and cake in the woods. Once the sugar from the cake kicked in, the four year old’s turned in to little wilding’s, chasing after each other with light sabers.
All though it was a sunny day I got cold as the tree canopy doesn’t let through much light. When we got home I cooked this warming curry packed with vitamins and flavour.
The total time to make the curry is about 45 minutes. We had it just on it’s own but is goes really well together with rice or bread.
Time 45 minutes (follow the order of work as in instructions below)
Sweet Potato and Cauliflower Curry with Coconut
500 g sweet potato, cut in 2 x 2 cm cubes
400 g cauliflower, cut in florets
1 large onion, finely chopped
200 g peas, I used frozen petit pois
150 g green cabbage or greens
150 g cherry tomatoes
ginger, about 3 x 3 cm
3 garlic cloves
3 tbsp water
10 cardamom pods
1 cinnamon stick
2 tsp turmeric powder
3 tsp ground coriander
5 tbsp ground almond
1 tbsp cold pressed virgin coconut oil
400 ml water
400 ml coconut milk
2 limes, juiced
10-15 springs of coriander, chopped
salt to taste
Start with preparing the sweet potato and cauliflower, then chop the onion.
Heat the coconut oil in a large pot, I used a cast iron pot with lid, and sauté the onion on low heat for 5 minutes. During this time prepare the curry paste.
Add the chilli, ginger and garlic to a food processor. Add 3 tbsp of water and blitz together to a rough paste.
Add the curry paste to the fried onions together with the cardamom, cinnamon, turmeric and ground coriander. Fry on low heat for 5 minutes.
Add water, sweet potato and salt to the pot and bring to a boil. Put the lid on and reduce to medium heat. Simmer for 10 minutes. During this time cut the cherry tomatoes in half, slice the cabbage, chop the coriander, juice the limes and open the tin of coconut milk.
After 10 minutes add the cauliflower and cherry tomatoes and simmer for a further 10 minutes.
Add the coconut milk and green cabbage. Remove the lid from the pan and bring to a boil. Simmer on medium heat for 5 minutes. Then add the peas and the ground almonds. Reduce the heat to low and simmer for 5 minutes.
Add the chopped coriander and lime juice to the curry and taste. Adjust the seasoning if needed.