Sweet Potato Red Curry and Falling Behind

Soundtrack: Startup Season One (yes, I’m very late to this)

I don’t want to read your ramblings, I just want the recipe: Sweet Potato and Cauliflower Curry

Star Rating: Four Stars ⭐⭐⭐⭐

This recipe is from two weeks ago and I am a bit behind on this project, so I’ll keep this short. This meal is good and I recommend that you make it if you want something healthy and quick. Red curry is delicious, and this one is meatless but still filling and the sweet potato takes the carb role without needing to overfill yourself with rice.

My biggest takeaway from this recipe was using roasted cauliflower and broccoli in place of rice. I would have normally just cooked the cauliflower in the curry, which can make the sauce a little watery and the cauliflower mushy. By roasting and pouring the curry on top it allowed the cruciferous vegetables to maintain their texture and act as a great carrier for the sauce.

Some notes on how I amended the recipe:

  1. I added a lot of other vegetables to the recipe (shocker) such as peas, spinach, and mushrooms.
  2. I waited to add the coconut milk right at the end once the sweet potato was cooked through. Coconut milk splits when it boils, so this kept the curry creamy.
  3. I omitted the sugar. It just wasn’t necessary.
  4. I didn’t add the curry powder to the cauliflower before roasting – if not done well, it can taste a bit too burnt and earthy, and my curry powder is dubious quality at best.

When I make this again – and I will make it again – I’ll add more chili and a bit more salt. Besides that, it’s a filling, warming, healthy, and fast. If you like vegetable curry, make it. Bonus points as it freezes well.