Cauliflower Sweet Potato Creamy Curry
On a curry roll right now. This one is creamy and lovely, using veggies you can find easily but with a burst of flavor!
- 2 cups green beans chopped
- 2 cups sweet potato chopped
- 1 1/2 cup cauliflower
- 1 cup coconut milk
- 3/4 cups water
- 1/4 cup cashews (soaked for a couple hours or 1/2 hour in boiling water)
- 1 1/2 teaspoon vegan butter/coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 12 curry leaves
- 1/8 teaspoon asafoetida
- 1 teaspoon coriander powder
- 1 tablespoon grated ginger
- 1/2 teaspoon chopped chili (optional)
- 3/4 teaspoons salt
- 1 teaspoon CCF powder or garam masala
- small handful of cashews and coriander for garnish and a squeeze of lime
Add oil/butter to a pan on medium heat, once hot add in the cumin seeds mustard seeds and let them pop. Next add in the curry leaves hing ginger chili and saute for a couple minutes. add in the rest of your flava flave and mix.
Lovingly throw in all the veggies, cover with the lid and let it cook on low to medium heat for about 10 minutes
Add the cashews and water into a blender and blend on high speed till smooth
Pour in the cashew cream and coconut cream cover again and cook for another 10 minutes or till veggies are soft.
Squeeze a little lime before serving.
♡ Say a prayer of gratitude, sprinkle some love and serve with joy. ❤️
Notes/Substitutions: For a nut-free option you can add extra coconut cream