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Sweet Potato & Cauliflower Peanut Butter Curry

October 29, 2021 by Samuel Anthony

Dinner High Protein High Iron

Curry in a bowl topped with green spring onions, coriander and chilli flakes

Curry, sweet potato, cauliflower and peanut butter... nothing more needs to be said! 😍 This creamy curry recipe is packed with great nutritional benefits with each serving delivering 200% of your vitamin C, 90% of your potassium, and more than 400% of your vitamin A with 65% of your daily iron!

This recipe makes for a really nutritious curry thanks to its high macro and micronutrient content. From vitamins A and C, to iron, calcium and protein!

Trust me, the longer you cook your sweet potato the better - when stirred into the curry sauce at the end it makes things really creamy and full.

Vegan food, by its nature, is very low in saturated fats and is void of any trans-fats or cholesterol. So you can enjoy the benefits of high resistant starch content with low harmful fats.

Nobody likes long articles when they are really here for the recipe... so last point! Never overlook the benefits of a good spice mix. Powdered spices, like turmeric, can pack a tonne of ground plant material into each teaspoon. This sweet potato and cauliflower curry recipe is a great way to get plenty of spices into your day. Enjoy!

Sweet Potato & Cauliflower Peanut Butter Curry

Sweet potato curry recipe with cauliflower and peanut butter. Easy, healthy and 100% vegan friendly!

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

3

Ingredients

  • 2 sweet potatoes
  • 5 potatoes
  • 1/2 head cauliflower
  • 1tsp hemp oil
  • 1 large red onion
  • 3 garlic cloves
  • 1tbsp fresh ginger
  • 8g coriander
  • 50g cashew nuts
  • 1tsp turmeric
  • 1tsp cumin
  • 1tsp garam masala
  • 1/2tsp black pepper
  • 1tsp Himalayan pink salt
  • 4tbsp plant-based coconut yoghurt
  • Optional, oat milk
  • 400g chopped tomatoes
  • 4tbsp peanut butter
  • 1 cup spinach

Method

Leaving the skin on the potatoes for added nutritional benefits, chop into 2-3cm cubes along with the cauliflower. Boil in a large saucepan for around 10 minutes, or until soft.

Meanwhile, finely chop the onion, garlic, ginger and coriander.

Heat the teaspoon of hemp oil over a medium heat in a large saucepan. If you prefer not to use oil just use small amounts of water as you go to prevent sticking. Fry the onions and coriander for around 5-7 minutes before adding the garlic and ginger for a further minute.

Add your cashew nuts and spices, including salt and black pepper, to the pan and mix well.

Next, add the chopped tomatoes and coconut yoghurt to the saucepan. At this point you can also transfer the cooked potatoes and cauliflower. Oat milk is optional, simply add it to loosen the sauce if you prefer a runnier curry.

Bring the curry to a gentle simmer, stirring regularly to prevent sticking. For the last five minutes of simmering, add the peanut butter and spinach. Again, use oat milk to make the sauce runnier if needed. Serve garnished with coriander leaves!


Calories

737

Fibre

17g

Protein

23g

Iron

12mg

Vitamin C

127

Calcium

272

Cholesterol

0mg


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