It’s that time of the year again when curries become veeeery appealing! And this coming from someone, who couldn’t care less about curries until a few years ago.
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Warming, satisfying and indulging. Like a hug in a bowl, basically.
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This cauliflower & potato curry has become a staple dish for me in the colder months. Super delish & loaded with veggies and warming spices. Dare I say, super duper healthy too. But you wouldn’t know this!😋

  INGREDIENTS (for 6-8 portions)

2-3 medium onions, finely chopped
1 medium garlic bulb, finely chopped
Fresh ginger, grated
1 medium cauliflower, cut into small pieces
2-3 tbsp curry paste (I used Thai Taste)
200 – 400ml coconut milk
400 – 600ml tomato puree
1 medium sweet potato, cubed
3 medium regular potatoes, cubed
400g kale/chard/collard greens, chopped
2 tbsp coconut oil
Salt, pepper, chilli flakes to taste
300ml water – more or less depending on coconut milk

♢200g peas (optional)
♢50g or so celery pulp – (optional – a great thickener and it adds fiber)
♢Fresh coriander/parsley (optional)

1. Saute onions, garlic, ginger in coconut oil for a few minutes

2. Stir in curry paste and coconut milk

3. Add tomatoes, potatoes & cauliflower and seasoning, and bring to a boil

4. Reduce heat and simmer for 30mins or until potatoes and cauliflower are soft. If you like them mushy, leave on for a bit longer

5. Towards the end – add in the greens (and peas & celery pulp if using) – cook for 3-5mins

6. Lick your bowl!