Asian-Style Sweet Potato and Cauliflower Casserole With Coconut Rice
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.
Equipment
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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
- 300 g diced sweet potatoes
- 250 g cauliflower florets cu to medium pieces
- 1 red pepper cut into strips
- 400 g tinned tomatoes
- 400 ml coconut milk
- 125 ml water
- 2 Tbsp tamari sauce
- 3 Tbsp smooth peanut butter
- 2-3 lime juice to taste
COCONUT RICE:
- 375 g basmati rice
- 400 ml coconut milk
- 375 ml water
TOPPINGS:
- peanuts
- fresh coriander
- spring onion
Instructions
- 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.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
- 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.300 g diced sweet potatoes, 250 g cauliflower florets cu to medium pieces , 1 red pepper cut into strips, 400 g tinned tomatoes , 400 ml coconut milk, 125 ml water , 2 Tbsp tamari sauce, 3 Tbsp smooth peanut butter
- 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.375 g basmati rice , 400 ml coconut milk, 375 ml water
- Once the vegetables are cooked, season to taste with lime juice and salt plus more chilli powder if required.2-3 lime juice
- Serve the vegetables topped with fresh coriander, spring onions and chopped peanuts and with the coconut rice on the side.peanuts, fresh coriander, spring onion
Nutrition
Serving: 1servingCalories: 944kcalCarbohydrates: 117gProtein: 19gFat: 49gSaturated Fat: 38gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 803mgPotassium: 1531mgFiber: 9gSugar: 13gVitamin A: 11952IUVitamin C: 89mgCalcium: 168mgIron: 10mg