Cauliflower and Sweet Potato Curry

I've made curries with veg before and they just tasted boring, no flavour - then after a bit of googling and reading discovered that the trick is to roast the veg first!  WOW is all I can say, this curry is fantastic and delicious - my only problem is not eating the yummy roasted veg before it gets in the curry pot!  Delicious with freshly steamed rice, this vegetarian meal will make even non-vegetarians super happy! 

INGREDIENTS:

3 x sweet potato (peeled and cut into chunks)
1/2 a cauliflower (cut into big florets)
Olive oil
Sea Salt
30g Butter
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

METHOD:

• 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.

That's it!!!  Add a bit more curry paste if you like a hotter curry and mix it in. 

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.