3 x sweet potato (peeled and cut into chunks)
1/2 a cauliflower (cut into big florets)
1 Onion (very thinly sliced)
Handful of freshly chopped coriander (cilantro)
1/2 cup vegetable stock
1/2 cup coconut cream
Thai red curry paste
- On a big baking tray place the cauliflower and sweet potato pieces. Drizzle with olive oil and sprinkle with sea salt. Pop in a moderate oven for about 40 minutes to bake till the potato is soft.
- In a big frypan pour a little more olive oil and the butter and gently fry the onion till it is soft and translucent. Add 1 teaspoon of red curry paste (add more later if you like your curry hotty hot) and stir in.
- Turn the heat down a bit and add the vege stock and then the roasted veg.
- Add the coconut cream and sprinkle with fresh coriander.
Want your curry more "saucy" - add more veg stock and coconut cream.
If you would like to add meat, this is delicious with chicken - simply cut up two chicken fillets into bite sized pieces and dust with flour - gently brown in the pan when you are at the onion stage.