Cauliflower Sweet Potato Curry

by Mollie Doyle

Ingredients

  • 3 Tbsp. of ghee heated (add extra virgin olive oil to avoid burning)
  • 1 tsp. cumin
  • 1 tsp. brown mustard seeds
  • 3 red chilies, broken up
  • 2-3 curry leaves
  • 1 Tbsp. grated ginger (or more to taste)
  • ½ tsp. turmeric
  • 1 tsp. fenugreek leaves
  • 1 tsp. ground roasted cumin seeds
  • 1 tsp. mango powder (or pickled mango)
  • ½ tsp. chili powder
  • 6 Tbsp. crushed tomatoes
  • 2 green chili peppers chopped
  • 1 head cauliflower broken up into pieces
  • 2 large sweet potatoes, cubed, peeled
  • 1 tsp. salt
  • 1½ cups water

Heat the oil and ghee. Add spices, tomatoes, and chili peppers. Simmer for a moment and then add cauliflower and sweet potatoes. Cook until tender. Then add a giant handful of fresh coriander
(cilantro). Serve with Baked Rice and Coconut Chutney
Recipe yields 6 servings.