Recipe: Warming Cauliflower & Sweet Potato Stew
- The Honest Project
- Feb 24, 2016
- 2 min read
Updated: Jun 12, 2019
The weather the last few days has been amazing and my thoughts are already turning to sunny salads. But, while Spring has definitely sprung, there is a still a definite chill in the air and we continue to need warming dishes for the chillier days. I made this stew Monday and this recipe makes four portions so it is perfect for the family or for batch cooking and freezing three of the portions.
There are only two spices used in this dish, turmeric and smoked paprika so you don't need a large spice cupboard. So for anyone who is gradually building up their kitchen cupboard essentials, this is a good recipe for you to try. I use turmeric and smoked paprika in lots of recipes, so I would definitely recommend stocking up on both. I use cauliflower and sweet potato as the main vegetables in this stew. While I think the cauliflower is an essential, you can replace the sweet potato with carrot or butternut squash if they are more to your liking.
In this dish I use three of the ingredients featured in my 'Building a Healthy Cupboard' post from Monday, turmeric, coconut oil and brown rice. So even after week one of building your cupboard, you will have three of the main kitchen larder ingredients needed for this dish.
Ingredients:
1 head of cauliflower
3 medium sized sweet potatoes
2 tbsp coconut oil
1 white onion
2 cloves of garlic
3 tsp of smoked paprika
2 tsp of turmeric
Handful of green beans
1 cup of cherry tomatoes
1 tin of coconut milk
1 cup of vegetables stock
Sea salt and black pepper
1 cup of brown rice
Juice of a lime
Method:
1. Cut the cauliflower into small florets. Peel and wash the sweet potato and cut into bite size pieces. Melt a tablespoon of the coconut oil and toss the cauliflower florets and sweet potato in the oil and place in an ovenproof dish. Season with salt and pepper and roast in the oven for 20 minutes.
2. Rinse the rice in a sieve and then add it to a saucepan along with two cups of water. Bring the water to a boil, cover and reduce the heat. Allow the rice to cook for about 25 minutes, until all the water has been evaporatedd.
3. In a large saucepan, melt a tablespoon of coconut oil. Add the chopped onion and cook for about five minutes. Add the garlic, cherry tomatoes and green beans and cook for a further minute. Add the turmeric and smoked paprika and stir well to coat the onion, garlic and tomatoes with the spices. Cook for two minutes. Add the coconut milk and the vegetables stock and bring to a boil before covering and reducing the heat to allow the mixture to simmer. Once the cauliflower and sweet potato have been roasting for twenty minutes, remove from the roasting dish and add to this saucepan. Allow to cook for about twenty minutes.
4. Once the rice is cooked, strain any excess water and add the rice to the stew.
5. To serve, spoon into serving bowls and dress with a squeeze of lime.
