So this is another veggie curry that’s quick and easy to make, and super delicious but it’s the mash that really steals the show!
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
For the aubergine and cauliflower curry:
25g raw grass-fed butter (for a vegan option use 25g coconut oil)
1/2 head of cauliflower (cut into small florets)
1 aubergine (cubed and soaked in juice 1/2 lemon)
2 tbsp garam masala powder
1 tbsp ground cumin
1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli powder
1/4 tsp Himalayan pink salt
1 tbsp coconut sugar
Half a bulb of garlic (cloves peeled)
3″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (optional)
Juice of 1 lemon
1 white onion
4 tbsp coconut milk
4 spring onions
For the sweet and cauli mash:
1/2 tsp ground ginger
1/4 tsp mace
1/2 head of cauliflower
Raw grass fed butter
2 sweet potatoes peeled
1/2 tsp sea salt
- Put a full kettle on to boil. Cut your peeled sweet potatoes and cauliflower into quarters.
- Once boiled fill a large pan with the sweets and cauli and pour over the hot water.
- Place on a high heat, cover and boil for 6-8 minutes.
- Whilst they are on the boil peel your garlic and ginger and throw into the food processor along with the garam masala, cumin, tumeric, cinnamon, chilli powder, salt and sugar. Blend until it becomes a rough paste.
- Add your tomato paste, tomatoes, tamarind and lemon juice and blend, scraping down the sides frequently.
- Add the onion and pulse until roughly chopped.
- Drain your sweet potatoes and cauliflower and leave to dry for 5 minutes (you want the least amount of moisture possible).
- Cut your remaining cauliflower into small florets and you aubergine into cubes, once cubed place the aubergine into a bowl with the juice of 1 lemon.
- Place the butter into a large pan on a medium heat, melt the butter until it starts to bubble.
- Add your cauliflower and aubergines, stirring frequently. Cook for 5 minutes on a medium to low heat.
- Add your sauce mix from the blender. Stir and cover, cook for a further 5 minutes.
- Whilst your curry is cooking clean out your food processor and then blend together all of the Sweet & Cauli Mash ingredients until smooth.
- Remove the mash and place into a heavy based pan. Heat through until warm, stirring frequently ensuring that it doesn’t stick to the bottom of the pan.
- Stir your coconut milk into your curry and simmer for another 2 minutes.
- Roughly cut your spring onions.
- Serve it all up and sprinkle with your spring onions! Perfect ‘Winter Warmer’ (even though we aren’t in winter)