Cauliflower, Spinach and Sweet Potato Curry
August 13, 2012
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 |
Instructions
- 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.
Don’t
be
afraid
to
begin
introducing
new
flavors.
Mild
curry
paste
adds
flavor
without
heat
in
this
nutritious
meal.
