Share on FacebookGoogle+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail to someoneshare on Tumblr

Masala is the Hindi word for “spice,” and this Cauliflower and Sweet Potato Masala lives up to its name. Although it’s often served as a side dish, this recipe is hearty enough to be an entrée. Serve it with brown rice or quinoa and it’s a healthier alternative to the white rice version.

Recipe for 4 people

Ingredients

  • 4 tbs regular olive oil
  • 2 red onions, diced
  • 4 cloves of garlic
  • 2 tbs fresh ginger, finely chopped
  • 1 tbs cumin
  • 6 tomatoes, in small cubes
  • 1 tsp turmeric
  • 1 tbs Garam masala
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1 small to medium cauliflower (around 600 g) in florets
  • 500 g sweet potatoes, peeled and in 1 cm cubes
  • 200 ml water
  • 150 g peas (frozen)
  • about 3 tsp salt and freshly ground pepper
  • small handful of coriander leaves to garnish
  • 4 tbs Greek yogurt
  • brown rice or quinoa

Preparation

1. Prepare the rice or quinoa according to the instructions on the packaging.

2. Warm the oil in a tall pan (one with a lid) and add the diced onion and cumin. Mince the cloves of garlic with a press and add this along with the ginger. Cook for around 5 to 7 minutes, or until the onion slowly starts to colour.

3. Add the tomato cubes and cook while stirring for about 5 minutes, or until the tomato begins to look like a sauce.

4. Stir it vigorously and add cubes of sweet potato and the cauliflower. Cook it through and add the water. Bring the mixture to a boil, set the heat low and cover the pan with a lid. Stir occasionally for around 20 minutes, adding the peas in the last five minutes.

5. Serve with brown rice or quinoa, a tbs of Greek yogurt and some fresh coriander.

This post is also available in: Dutch Spanish Danish French German Norwegian Bokmål Portuguese (Portugal) Swedish

Leave a Comment

Error: Please check your entries!