This Marry Berry Cauliflower And Sweet Potato Curry is a hearty and flavorful vegetarian recipe, which includes sweet potatoes and cauliflower. It’s a great choice for weeknight dinners or meatless meal prep, ready in about 40 minutes.
Marry Berry Cauliflower And Sweet Potato Curry Ingredients
- 2 tbsp sunflower oil
- 2 large onions, finely sliced
- Large piece of fresh root ginger, finely grated
- 2 garlic cloves, finely grated
- ½ red chilli, deseeded and finely diced
- 150g (5oz) carrots, cut into 2cm (¾in) cubes
- 300g (10½oz) sweet potatoes, peeled and cut into 2cm (¾in) cubes
- 2 tbsp medium curry powder
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tbsp tomato purée
- 4 large tomatoes, each cut into 6
- 1 × 400g tin chopped tomatoes
- 600ml (1 pint) vegetable stock
- 350g (12oz) cauliflower, broken into florets
- 150g (5oz) green beans, each sliced into 3
How To Make Marry Berry Cauliflower And Sweet Potato Curry
- Sauté Aromatics And Vegetables: Heat oil in a large frying pan over high heat. Fry onions for 3–4 minutes. Add ginger, garlic, and chilli; cook briefly.
- Add Root Vegetables And Spices: Stir in carrots, sweet potatoes, curry powder, turmeric, and cumin. Fry for 30 seconds.
- Simmer The Curry Base: Mix in tomato purée, fresh and tinned tomatoes, and vegetable stock. Season, cover, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Cook The Cauliflower: Add cauliflower, cover, and cook for about 8 minutes until all vegetables are tender.
- Boil Green Beans Separately: In another pot, boil green beans for 3 minutes. Drain and stir into the curry before serving.
Recipe Tips
- Can I Make This Curry Ahead Of Time?
Yes, it can be made a day in advance. Just add the green beans fresh before serving. - How To Freeze This Curry:
Freeze without the green beans. Add them fresh when reheating. - What If I Don’t Have Fresh Tomatoes?
You can substitute with more tinned tomatoes or a splash of passata. - How Spicy Is This Curry?
It’s mildly spicy. Adjust the red chilli or curry powder to taste.
What To Serve With Cauliflower And Sweet Potato Curry
This curry goes well with a few simple sides:
- Steamed basmati rice
- Naan bread or chapatis
- Mango chutney
- Cucumber raita
- Lentil dal
How To Store Cauliflower And Sweet Potato Curry
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze without green beans for up to 2 months. Thaw and reheat before stirring in freshly cooked beans.
Cauliflower And Sweet Potato Curry Nutrition Facts
- Calories: ~280 kcal per serving
- Protein: 6g
- Carbohydrates: 38g
- Fat: 10g
- Fiber: 8g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I Use Frozen Vegetables In This Curry?
Yes, just add them straight to the pan and adjust cook time slightly.
How Do I Thicken A Watery Curry?
Let it simmer uncovered for a few minutes or mash a few sweet potatoes into the sauce.
Can I Use Coconut Milk Instead Of Tomatoes?
It will change the flavor, but yes, you can substitute part of the tomato with coconut milk for a creamier curry.
Why Is My Curry Too Acidic?
Use ripe tomatoes or balance with a pinch of sugar.
Marry Berry Cauliflower And Sweet Potato Curry
Description
A warm, comforting curry packed with tender sweet potatoes, cauliflower, and gentle spices for a satisfying vegetarian meal.
Ingredients
Instructions
- Heat oil, cook onions for 3–4 mins.
- Add ginger, garlic, chilli; cook briefly.
- Stir in carrots, sweet potatoes, spices; fry 30 sec.
- Add tomato purée, tomatoes, stock; simmer 10 mins.
- Add cauliflower; cook 8 mins until tender.
- Boil green beans 3 mins; stir into curry.
- Serve hot with rice or naan.
Notes
- Add beans only before serving to keep them crisp.
- Use ripe tomatoes for balanced flavor.
- Curry freezes well without the green beans.
- Can add chickpeas or lentils for protein.