This vegan sweet potato and cauliflower curry takes 30 minutes to make for an easy, nutritious meal. It is tasty thanks to the addition of red curry and coconut milk.
Rarely has a touski given such a good result. Do you know allkis? It’s really simple, we take “touski stays in the fridge” and do what we can with it. Usually it gives a more or less interesting result, like fried rice or pasta with vegetables, But with a little imagination, you can work miracles with hardly any effort.
The beauty of this spicy sweet potato curry is that it can be prepared in one pot, all in about 30 minutes. No dishes? We like that. In reality, it doesn’t matter to me because I hardly ever wash the dishes.
I have brought together several of my favorite foods in this impossible to miss recipe: sweet potato, cauliflower, red curry, coconut milk, coriander … As always, use the vegetables of your choice (squash, white potatoes, zucchini, mushrooms ).
Red curry paste often contains fish or other seafood, so care should be taken with the label. I sometimes buy “prepared” vegan, when I find it in the supermarket, which means that it already contains lots of spices, ginger, etc.
Otherwise, I still have a big jar of practically pure red curry paste that I bought in the Asian market a few years ago. I keep it in the fridge and it seems to be immortal! It must be because it is spicy in ti-pepère.
If you use one of the kind, use a little less, at the risk of burning your taste buds. It’s also less salty, so you’ll need to adjust to your liking.
The curry is sustaining enough to make a complete meal, but you can serve more people or top up a leftover by adding jasmine rice. I also advise you to serve it with naan bread or a pita, just to scrape the sauce at the end. It’s much more chic than my technique of licking the bowl until it’s spotless. It is also a recipe that we make regularly when we receive, or that we send to our friends who ask for easy recipes.