Sweet Potato Curry with Cauliflower Rice - Too Awesome for Words

You don’t need to be vegetarian or a paleo-nutcase to enjoy this. It’s wholesome food that everyone should eat. And the joy of it? There’s no fancy-schmancy ingredients and you can eat leftovers for breakfast with some eggs (PROTEIN-TASTIC!)


2 large sweet potatoes
1 red onion
2 cloves of garlic
1 thumb-sized piece of ginger
small bunch of fresh coriander 
1/2 fresh red chilli, (optional)
1 heaped tablespoon curry paste (whichever is your favourite)
1 x 400 g tin of chickpeas
1 large cauliflower

Straight-up, don’t bother buggering about with fresh coriander and ginger - particularly the coriander (unless you’ve got some growing in a window-box or garden). Just get yourself a tube of coriander paste, and a tube of ginger paste and keep ‘em in your fridge. Job done. Beyond that….

Give your sweet potatoes a quick wash then cut into 4cm chunks and put them into the pan on a medium heat with a splash of oil. Fry until just golden (around 5 mins on my hob).

Peel the onion, smash up your garlic  slice chilli (if you’re using it) then add all with the curry paste and cook until the onions have softened, stirring occasionally. (Probably another 5-10 mins).

Add the chickpeas (juice and all) with 600ml of boiling water, then bring everything to the boil. Reduce to simmer 

Meanwhile, snap off and finely slice the cauliflower leaves, then finely slice the stalk and add both to the curry and cook for around 30 minutes, or until your curry gets to the consistency you like. (See - no waste - bet you usually throw those cauliflower leaves out!)

Cut the florets into even-sized chunks and pulse in a food processor until it’s the same texture and size as rice. Tip it into a microwave-safe dish and cover and nuke it for 6 minutes (800W), or until cooked through, just before serving.

Season curry (you might even like to add a squirt of lemon juice), and serve with the cauliflower rice.

Beer optional.

food cooking paleo vegetarian