A beautifully spiced vegetarian curry of cauliflower, sweet potatoes, and green beans, topped with toasted cashews and cilantro.
Author:Panning The Globe
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
Category:Lunch or Dinner
4 tablespoons cooking oil or ghee, divided
2 yellow onions, divided, one halved and sliced, one chopped
3 hot green chili peppers ( such as jalapeño) divided, 2 sliced in half lengthwise, 1 thinly sliced crosswise. Or double the chilies if you want to kick up the heat!
2 tablespoons minced garlic, divided (4 medium cloves)
1 tablespoon plus 1 teaspoons minced fresh ginger, divided
1 3-inch cinnamon stick, broken in half
8 whole cloves
2 sprigs of fresh curry leaves (about 6-8 leaves on each) divided
2 tablespoons good Indian curry powder, such as Madras. Here’s a recipe if you want to make your own Sri Lankan curry powder.
1 teaspoon kosher salt
1/2 teaspoon ground turmeric
1 1/2 pounds yams or orange flesh sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1 13 1/2 ounce can unsweetened coconut milk, shaken well before opening
3/4 pound green beans, stem end trimmed off
6 cups of cauliflower florets (about 3/4 of a large cauliflower or a whole small cauliflower)
Salt and fresh ground black pepper, to taste
2 teaspoons brown or black mustard seeds
1 cup toasted cashews
1/2 cup cilantro leaves
white or brown rice or naan
Make the Curry: Heat 2 tablespoons oil or ghee in a large heavy pot or dutch oven over medium heat. Add sliced onion, 1 tablespoon of the garlic, 1 tablespoon of the ginger, the two halved chilies, cinnamon, cloves and one sprig of curry leaves (about 7 leaves). Sauté everything, stirring frequently, about 4 minutes, until the onion starts to soften and everything is fragrant. Add curry powder, turmeric and salt. Cook, stirring, for one minute longer, until fragrant.
Add sweet potatoes, water and 1/2 cup coconut milk. Cook for a minute or two, stirring with a wooden spoon, and coating the sweet potatoes, until the water starts to simmer. Add cauliflower and green beans. Stir, to coat, as you bring the pot to a boil. Turn heat down to a simmer. Cover and cook for 10 minutes, stirring occasionally, until the vegetables are just tender. Add the rest of the coconut milk and cook, uncovered, for a minute or so, until hot. Season, to taste, with salt and pepper. Remove from heat.
Finishing: Heat remaining 2 tablespoons oil or ghee in a small skillet over medium heat. Add the chopped onion, the thinly sliced chili, the remaining 1 tablespoon garlic, the remaining 1 teaspoon ginger, mustard seeds, and 1 sprig of curry leaves. Cook, stirring frequently, for 5 minutes or so, until the onion starts to brown. Stir the onion mixture through the finished curry or ladle the curry into bowls and spoon the mixture on top. Sprinkle with cilantro leaves and toasted cashews.
Serve curry with white or brown rice or naan.
Note: Remove cinnamon sticks. Curry leaves are edible but you might want to remove any that aren’t softened into the curry.