A beautifully spiced vegetarian curry of cauliflower, sweet potatoes, and green beans, topped with toasted cashews and cilantro.
- 4 tablespoons cooking oil or ghee, divided
- 2 yellow onions, one roughly chopped (for the topping),one halved and thinly sliced (for the curry)
- 2 tablespoons minced garlic (4 large cloves), divided
- 4 teaspoons minced fresh ginger root (from a 2-inch piece), divided
- 3 jalapeño peppers, one sliced thinly crosswise (for the topping), the other two cut in half lengthwise (for the curry)
- 1 3-inch cinnamon stick, broken in half
- 8 whole cloves
- 2 sprigs of fresh curry leaves or about 16 leaves.(see notes below for substitutions)
- 2 tablespoons good Indian curry powder, such as Madras
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt plus more, to taste
- 1 1/2 pounds yams or orange flesh sweet potatoes, peeled and cut into 1-inch cubes
- 1 1/2 cups water
- 1 13-ounce can unsweetened coconut milk, shaken well before opening, divided
- 6 cups of cauliflower florets (about 3/4 of a large cauliflower or a whole small cauliflower)
- 3/4 pound green beans, stem end trimmed off
- Fresh ground black pepper, to taste
- 2 teaspoons brown or black mustard seeds
- 1 cup toasted cashews
- 1/2 cup cilantro leaves
- white rice or naan or roti
- To make the topping, in a small bowl combine the thinly sliced jalapeño pepper with the chopped onions, 1 tablespoon of the minced garlic and 1 teaspoon of the minced ginger. Set aside.
- Heat 2 tablespoons oil or ghee in a large heavy pot or dutch oven over medium heat. Add the sliced onion, garlic, ginger and the 2 halved jalapeños, along with the cinnamon stick, cloves and one sprig of curry leaves (about 7 leaves). Sauté, stirring frequently, about 4 minutes, until the onion starts to soften. Add curry powder (2 tablespoons), turmeric (1/2 teaspoon) and salt (1 teaspoon). Cook, stirring, for a minute, until fragrant.
- Add the sweet potatoes, water (1 1/2 cups) and 1/2 cup of the coconut milk. When the pot comes to a simmer, add the cauliflower and green beans. Turn the heat up and when the pot begins to bubble turn the down to a simmer, cover the curry, and cook for 10 minutes, stirring occasionally, until the vegetables are just tender.
- Remove from heat, stir in the remaining coconut milk, season with salt and pepper, to taste. Remove the cinnamon sticks and any curry leaves that haven't dissolved into the sauce.
- Heat remaining 2 tablespoons oil or ghee in a small skillet over medium heat. Add the topping ingredients that you set aside (chopped onion, thinly sliced jalapeño, garlic and ginger) along with mustard seeds (2 teaspoons), and 1 sprig of curry leaves (7-8 leaves). Sauté, stirring frequently, for 5 minutes or so, until the onion is soft and starting to brown.
- Stir the topping mixture into the finished curry. Divide the curry among bowls and garnish with cilantro leaves and toasted cashews. Serve the curry with a side of white or brown rice or naan or roti.
If you can't find Curry Leaves: You can substitute bay or lime zest. Use the zest of one lime per 8 curry leaves.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Lunch or Dinner
- Method: Sauté
- Cuisine: Sri Lankan
Keywords: spicy vegan vegetable curry