Thursday, October 20, 2016

Cauliflower and Sweet Potato Indian Stew

I like the pairing of the two vegetables in this Indian flavored stew, the crispy cauliflower and the sweet potato.  The cauliflower pairs with the sweet potatoes as well as it does with potatoes in the popular Indian dish Aloo Gobi. And it being more nutritious than the potato is an added bonus.

I have posted a similar dish before using cauliflower with eggplant and green and red pepper.  I used coconut milk from a can and a ton of curry powder.

In this recipe I wanted also a sauce that is thick and spicy but this time I avoided using high fat canned coconut milk and just used non dairy milk and vegetable broth in its place.  I thickened the mixture with cornstarch and guess what else? Mashed previously cooked sweet potato. I used the usual spices found in most Indian dishes using less curry powder than before to round up the wonderful sauce that coated the cauliflower and sweet potato pieces.

It is a simple one pan dish to go to when you have a craving for something with the rich flavors of India. Was I happy eating this dish? Oh yes.  Did I eat it morning, noon and night? Yes. You would to. Addictive sauce.

Cauliflower and Sweet Potato Indian Stew

Adapted from this past blog post.

  • 2 tsp plant oil or 1 tbsp vegetable broth
  • 1 large onion, sliced
  • 1 inch ginger, peeled and minced
  • 2 garlic cloves, minced 
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/8 tsp turmeric
  • 1 tsp curry powder
  • 2 dry red chilies or 1/2 tsp red pepper flakes
  • 1 tsp salt or to taste
  • 1/2 cup plant milk
  • 1 cup vegetable broth
  • 1/2 tbsp sugar (optional)
  • 1 sweet cooked potato, mashed
  • 1 tbsp cornstarch in 3 tbsp water
  • 1/2 cauliflower head, separated into florets
  • 2 sweet potatoes, uncooked and cubed

Saute in the oil or vegetable broth the onion, minced ginger and minced garlic till they are cooked.  Then add the tomato paste and heat through.

Add the garlic powder, coriander, cumin, curry powder and turmeric and heat the mixture.  Add the red pepper flakes, salt, plant milk, vegetable broth, sugar, mashed sweet cooked potatoes and corn starch in water to the mixture and heat through.

Add the cauliflower and uncooked weet potatoes to the mixture and allow the mixture of the sauce and vegetables to boil gently till the sweet potatoes are cooked but still firm and the cauliflower still crisp.

Serve over rice of your choice or quinoa or with Naan bread.

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