Sweet Potato and Spinach Curry with Cauliflower Rice

Name: Sweet Potato and Spinach Curry with Cauliflower Rice
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 450 g cauliflower; 20 g olive oil; 120 - 150 g onions; 2 - 3 garlic cloves; 2 tsp cumin seeds; 3 tsp curry powder; 600 g sweet potatoes; 60 g tomato purée; 500 g water; 1 vegetable stock cube (for 0.5 l); 200 g fresh spinach leaves; ½ tsp fine sea salt; 1 pinch ground black pepper

4.2 (430 ratings)

Difficulty easy

Preparation time 15 min

Total time 40 min

Serving size 4 portions

Ingredients

450 g cauliflower, cut in florets (3 cm), stalks removed
20 g olive oil
120 - 150 g onions, quartered (1 onion)
2 - 3 garlic cloves, to taste
1 red chilli, or to taste, halved, deseeded if desired (optional)
or ¼ tsp chilli powder, or to taste (optional)
2 tsp cumin seeds
3 tsp curry powder
600 g sweet potatoes, peeled, diced (3 cm)
60 g tomato purée
500 g water
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
200 g fresh spinach leaves
½ tsp fine sea salt, or to taste
1 pinch ground black pepper, or to taste

Nutrition: per 1 portion
Calories: 1021.2 kJ / 244.1 kcal
Protein: 7.2 g
Carbohydrates: 44 g
Fat: 6.2 g
Saturated Fat: 0.9 g
Fibre: 9.9 g
Sodium: 428.7 mg