Cauliflower, Spinach and Sweet Potato Curry
Ingredients Makes 2 cups (500 mL)
|1 tbsp||vegetable oil||15 mL|
|1/4 cup||chopped onion||60 mL|
|1 tsp||black mustard seeds||5 mL|
|2 tsp||mild curry paste||10 mL|
|1 cup||full-fat (3.5% M.F.) milk||250 mL|
|1/2 cup||water or homemade vegetable or chicken stock||125 mL|
|1 cup||chopped cauliflower||250 mL|
|1/2 cup||chopped peeled sweet potato||125 mL|
|1 cup||chopped fresh spinach||250 mL|
- In a skillet, heat oil over medium-‐high heat. Add onion and cook, stirring, until tender, about 5 minutes. Add mustard seeds and curry paste; cook, stirring, for 1 minute. Stir in milk and water; bring just to a boil. Add cauliflower and sweet potato. Cover, reduce heat to low and simmer until vegetables are very tender, about 15 minutes. Stir in spinach, remove from heat and let cool.
- Transfer to blender and purée on high speed to desired consistency.