| Prep: 15 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 15g | 10g | 22g |
| sugars | fibre | protein | salt |
| 5g | 5g | 4g | 0.75g |
The allure of the Purple Yam and Cauliflower Curry is found in its vibrant colors, rich aromas, and robust flavors. When I’m not exploring the majestic Rocky Mountains or preparing hearty game meat dishes, my partner Gordon and I love delving into plant-based recipes that bring a burst of flavor to our dinner table. This curry is a perfect example of how simple, fresh ingredients can be transformed into something truly extraordinary.
A Harmony of Flavors and Textures
Purple yams are not only visually stunning, but they also offer a slightly sweet, nutty flavor that pairs beautifully with the tender cauliflower. These ingredients absorb the warm spices of cumin, coriander, turmeric, and garam masala, creating a depth of flavor that is both comforting and exciting. Every bite of this curry reminds me of the diverse meals we’ve enjoyed during our travels, yet it remains grounded in wholesome, accessible ingredients.
Health Benefits Worth Noting
This recipe is a powerhouse when it comes to nutrition. Purple yams are packed with antioxidants, fiber, and vitamins A and C, which are essential for maintaining a healthy immune system. Cauliflower is another star player, rich in vitamins C and K, and it offers an excellent source of fiber and antioxidants as well. Utilizing coconut milk provides a dose of healthy fats, making this dish not only delicious but also incredibly nourishing.
For those conscious about health, this recipe is vegan, gluten-free, and can be made with minimal oil if desired. The combination of spices like turmeric, ginger, and garlic also adds anti-inflammatory benefits, making this dish a holistic treat for both the mind and the body.
Perfect Pairings and Similar Dishes
The Purple Yam and Cauliflower Curry is an ideal main course when served over a bed of steaming rice or alongside warm, fluffy naan bread. For a complete meal, consider pairing it with a cooling cucumber raita or a simple green salad dressed with lemon vinaigrette. Additionally, this curry is reminiscent of other beloved dishes like Sweet Potato and Chickpea Curry or Aloo Gobi, making it a versatile addition to any meal rotation.
If you’re looking to explore more plant-based curries, check out this Coconut Chickpea Curry for another delightful option. And, for those as passionate about yams as I am, this Sweet Potato Buddha Bowl offers another nutritious and flavorful choice.
In every spoonful of this curry, you’ll find a celebration of simple ingredients elevated to their highest potential. Whether enjoyed by the fireside on a chilly night or as a vibrant weeknight dinner, this dish is a testament to the power of home-cooked meals in bringing warmth and joy to our lives.
What You’ll Need
- 1 lb purple yams, peeled and diced
- 1 small head cauliflower, cut into florets
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 1 cup vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic and grated ginger to the pot. Cook for another 2-3 minutes, stirring frequently to prevent burning.
Step Three
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Cook the spices for 1-2 minutes until fragrant.
Step Four
Add the diced purple yams and cauliflower florets to the pot. Stir to coat them well with the spice mixture.
Step Five
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine all the ingredients.
Step Six
Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the purple yams and cauliflower are tender. Stir occasionally to prevent sticking.
Step Seven
Season the curry with salt and black pepper to taste. Adjust the seasoning as needed.
Step Eight
Serve the Purple Yam and Cauliflower Curry hot, garnished with fresh chopped cilantro. Accompany with cooked rice or naan bread. Enjoy!
