Sweet Potato, Carrot & Cauliflower Rogan Josh Curry
TOTAL TIME: 1 HOUR 40 MINUTES
2 tbs vegetable oil
1 brown onion, cut into thin wedges
350 g orange sweet potato, peeled and cut into 3-4cm pieces
⅓ cup Rogan Josh curry paste
¼ cauliflower, trimmed and cut into bite-sized florets
400 g can diced tomatoes
400 g can chickpeas
1 cup reduced fat coconut cream
50 g baby spinach leaves
125 g mini roma tomatoes, halved lengthways
Steamed basmati rice, mango chutney and mint leaves, to serve
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 3 minutes. Stir in kumara and carrots and cook, stirring often, for 5 minutes. Add curry paste and cook, stirring, for 2 minutes. Add cauliflower and canned tomatoes. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.
Add chickpeas and coconut cream. Cover and simmer, stirring occasionally, over low heat for 30 minutes. Stir in spinach and mini roma tomatoes. Cook for 5 minutes. Spoon into a serving bowl. Serve with basmati rice, mango chutney and fresh mint leaves.