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
- 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
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.