Monday, October 1, 2012

Cauliflower & Sweet Potato Curry


I'm kicking off Vegan Month of Food, or VeganMoFo, with this gorgeous and simple fall dish. I love the event of eating -- the ceremony, the conversation, the wine -- and I look forward to a candlelit dinner with my husband all day. Sometimes vegan food can look like just a pile of this on top of a pile of that. But this month, I'm celebrating fancy pants vegan cuisine, the kind of food that is not only good for you and good for the planet, but looks stunning and makes your mouth water all day long. So, check in with me and see what's in store all month!  

serves four

olive oil
1 yellow onion, diced
2 cloves garlic
1 head cauliflower, broken into small chunks
2 large sweet potatoes, peeled and cubed 
1 can fire-roasted diced tomatoes
1 can coconut milk
1 1/2 tablespoons curry powder
1 teaspoon garam masala
sea salt & freshly ground black pepper to taste

Heat the oil in a large pan and cook the onion until fragrant and golden. Add the garlic and cook for another 30 seconds. Add all of the remaining ingredients and bring to a simmer. 

Season to taste with sea salt and freshly ground black pepper. Cover and cook until the vegetables are tender. Correct the seasonings. 

Serve with steamed jasmine brown rice. See, I told you it was simple! Here's how it looks deconstructed, or how it will look if you're not trying to take gorgeous pictures for your blog. Still looks pretty good, right?



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