Cauliflower Curry with Sweet Potatoes

Cauliflower Curry with Sweet Potatoes

A delicious vegetarian curry with cauliflower and sweet potatoes, seasoned with delicious eastern flavours. Squeeze lime over the curry for a wonderfully sour taste and adjust the amount of chilli to the desired level of spiciness.


Step 1
  • Cook the lentils as instructed on the package. Cook the rice as instructed on the packet.
Step 2
  • Peel the sweet potato and cut into approximately 2x2 cm pieces. Cut the leeks into about 2 cm wide slices. Separate the cauliflower into smaller bouquets. Pound and slice the lemongrass. Peel and chop the garlic. Seed and chop the chilli.
Step 3
  • Fry everything except the lentils in the rapseed oil for 2-3 minutes. Add in the stock. Cook for 3-5 minutes until the sweet potato begins to soften.
Step 4
  • Stir in the cream cheese, mango chutney, curry, lentils and spinach. Bring to a boil. Season with salt. Serve with the lime wedges and whole grain rice.


Beluga lentils or Puy Lentils
150 g
Brown rice
200 g
Sweet potatoes
500 g
Small leek
250 g
Lemon grass
Garlic cloves
Red chilli
Colza oil
2 tbsp
Vegetable stock
500 ml
Cream cheese
150 g
Mango chutney
50 ml
1½ tsp
Fresh spinach
60 g
2 pinches
Lime fruit Divided into Wedges