Recipe: Sweet Potato Cauliflower and Chicken Curry

INGREDIENTS

1-2 head of cauliflower, cut 2 sweet potatoes, large dice 1 onion, diced 2 tomatoes, diced 2 tbsp. coconut oil1 tsp. minced garlic ½ tsp. coriander ½ tsp. turmeric 1 tbsp. cumin ¼ tsp. ground ginger ¼ tsp. cinnamon ¼ tsp. cayenne pepper (or more to taste)

½ tsp. sea salt 2 cups water or vegetable stock 400 g left over chicken (optional) handful coriander leaves, chopped

 DIRECTIONS

 Heat the oil in a medium skillet over medium heat. Add in onion, garlic, coriander, turmeric, cumin, ground ginger, cinnamon, cayenne pepper, and sea salt. Cook for 1 minute, or until onion is lightly browned. Add the potatoes 1 1/2 – 2 cups of vegetable stock, cover, and cook for an additional 7– 10 minutes. Add cauliflower, reduce heat to low, and cover. Stir occasionally and cook for an additional 10 minutes, or until cauliflower and potatoes are tender. Add leftover or sautéed chicken. Mix in diced tomato when ready to serve. Garnish with coriander leaves Serve with cooked brown rice. GhanaVeg food Diaries