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Asian-Style Sweet Potato and Cauliflower Casserole With Coconut Rice [vegan] [gluten-free]

Asian-Style Sweet Potato and Cauliflower Casserole With Coconut Rice [vegan] [gluten-free]

Published on April 20, 2020 | In | By
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Sweet and mild, this Asian-style sweet potato and cauliflower casserole is served with coconut rice and seasoned to taste with plenty of zingy lime juice. Vegan and gluten-free, this is a dish that the whole family will enjoy.

Coconut rice is the perfect side dish here, but you can also serve this casserole with plain rice if you prefer. For toppings, I like to add some crunchy peanuts, fresh coriander and spring onion.

Hearty and satisfying, this recipe is very straightforward to prepare and will make scrumptious comforting leftovers. You can cook the coconut rice while the sweet potato and cauliflower casserole is simmering.

There is quite a long list of ingredients but nothing unusual so you probably have all of them in your cupboard already. If you prefer a lighter version, you can use low-fat coconut milk.

This dish was inspired by my tasty vegan Peanut Butter Sweet Potato Curry below, which also has a creamy satay-like sauce.

I love sweet potatoes as they are not only really good for you but also super versatile. You can find more sweet potato recipe ideas here.

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Ingredients

  • 1 onion
  • 3 garlic cloves
  • vegetable oil
  • 2 Tbsp freshly grated ginger root
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 300g diced sweet potatoes [10.5 oz]
  • 250g cauliflower florets cu to medium pieces [8.8 oz]
  • 1 red pepper cut into strips
  • 400g tinned tomatoes [14 oz]
  • 400ml coconut milk [14 oz]
  • 125ml water [US 1/2cup]
  • 2 Tbsp tamari sauce
  • 3 Tbsp smooth peanut butter
  • 2-3 lime juice (to taste)
  • COCONUT RICE:
  • 375g basmati rice [13.20 oz / US 2 cups]
  • 400ml coconut milk [14 oz]
  • 375ml water [US 1 1/2cup]
  • TOPPINGS:
  • peanuts
  • fresh coriander
  • spring onion

Instructions

  1. Heat some oil in a large saucepan. Add finely chopped onion, crushed garlic and fry gently until soft. Add grated ginger, turmeric, ground coriander, cumin and chilli powder. Fry gently for another 2 minutes.
  2. Add diced sweet potatoes, cut cauliflower florets, sliced red pepper, tinned tomatoes, coconut milk, water, tamari sauce and peanut butter. Mix well together. Bring to the boil, then lower the heat and cook covered for 15-20 minutes until vegetables are soft.
  3. Once the vegetables are almost cooked, you can start making the coconut rice. Place the rice with coconut milk and water in a pan. Stirring from time to time, cook the rice until the liquid has been absorbed. Season to taste.
  4. Once the vegetables are cooked, season to taste with lime juice and salt plus more chilli powder if required.
  5. Serve the vegetables topped with fresh coriander, spring onions and chopped peanuts and with the coconut rice on the side.

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