This light and creamy curry is a delicious fusion of Indian and Thai flavours - bold spices from the subcontinent and fresh aromatics from Southeast Asia
Prep time 25 minutes
Cook time 10 minutes
Serves 4
• 500g sweet potatoes, scrubbed
• Pure Bea 1cal Spray Sunflower Oil
• 1 large cauliflower
• 1 onion, sliced
• 15g peeled root ginger
• 2 red chillies
• 5 garlic cloves, finely sliced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric 2
• 1 x 400g tin full-fat coconut milk
• 240g Thai jasmine rice
• 1 x 30g pack basil, leaves picked 3
• 2 spring onions, chopped
1. Preheat the oven to 220°C, fan 200°C, gas 7. Chop the unpeeled sweet potatoes into 2cm cubes, add to a large baking tray & spray with Pure Bea 1cal Spray Sunflower Oil. Season & toss to combine. Roast for 10 minutes.
2. Remove the outer leaves from the cauliflower then cut the head into florets. Add these to the tray & spray with Pure Bea 1cal Spray Sunflower Oil. Season & toss to combine. Roast with the sweet potato for another 15 minutes or until the vegetables are tender.
3. Meanwhile, spray the frying pan with Pure Bea 1cal Spray Sunflower Oil & heat over a medium heat. Fry the onion for 5 minutes or until translucent.
4. Finely chop the ginger and chillies (deseeding these first if you prefer) then add to the pan with the garlic and spices and cook for 2 minutes. Add the coconut milk, 200ml of water and seasoning. Simmer gently for 10 minutes. Meanwhile, cook the rice following pack instructions.
5. Stir the roasted sweet potato and cauliflower into the curry sauce and simmer for 3-4 minutes, then mix in the basil leaves and spring onion. Adjust the seasoning to taste then serve the curry alongside the rice.
