Fall Vegetable Coconut Curry
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Ingredients
- 1 large head cauliflower cut in medium florets ($2.50)
- 1 large white Japanese sweet potatoe cut in 1″ cubes ($2.00)
- 2 cups pureed tomatoes 4~5 medium tomatoes ($0.00)
- 3 cups spinach roughly chopped ($1.75)
- 1/3 cup olive oil ($0.72)
- 1 cup coconut milk ($1.00)
- 1 cup water ($0.00)
- 1/2 tsp asafoetida powder ($0.01)
- 1 tbsp salt ($0.06)
- 1 tsp ground cumin ($0.25)
- 1 tsp ground coriander ($0.08)
- 1/2 tbsp turmeric ($0.24)
- 1 tsp cayenne pepper ($0.46)
Instructions
- Prepare all your ingredients.
- In a dutch oven, heat oil over medium-high heat, about 30 seconds. Stir in asafoetida and let it sizzle for 30 seconds.
- Add blended or chopped tomatoes to dutch oven and stir. (Tomatoes may splatter so use caution.)
- Next add salt, cumin, coriander, cayenne and turmeric. Saute until oil glistens on top, about 4-5 minutes.
- Add water and combine. Bring to a boil and reduce heat to medium. Add sweet potatoes and cook for 8 minutes covered.
- Next, add cauliflower and cook for another 7 minutes covered or until they reach the desired doneness. Vegetables should be cooked but still have a bite.
- Stir in coconut milk and bring to a boil.
- Add spinach, stir and cook for 2 minutes. Turn off the heat.
- Serve while warm in big bowls over rice or quinoa. Enjoy!
Recipe Notes
* Note regarding pricing: The tomatoes used in this recipe are from our garden which is why there is no price listed. The price for the pantry items such as salt and olive oil takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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