Coconut Tamarind Curry with Cauliflower and Sweet Potato

Two very basic, humble ingredients, cauliflower and sweet potato, mingle in a creamy, tangy and sweet, aromatic curry you will love.

In a deep non-stick pan, or wok, over medium to high heat saute for a few minutes until starting to soften:

  • Onion, 1/2 pc, in very thin cubes

  • Ginger, 1 tbsp, very small cubes, or even grated

  • Lemongrass, 2 stalks, very thinly cut

  • Chilli, I used green here, 1 pc, very thinly cut

  • Lime leaves, I always have frozen which I get from Asian markets - remove the vein before cutting into thin strips, 1 tbsp


  • Garlic, 1 large clove, grated, or very thinly cut

Mix well and add:

  • Coconut Milk 400 gr can

  • Tamarind Paste, 2 tbsp, which you have stirred together in a bowl beforehand to get a uniform mixture

Let it bubble away for a couple of minutes. Lower T and add:

  • Cauliflower in small florets, 1/2 head

  • Sweet Potato, in bite-size pieces, 1 small pc

  • Water, 1/2 cup

Maintain a steady simmer until vegetables are cooked to your liking. Taste and adjust seasoning (salt) and acidity with:

  • Lime juice

Garnish with:

  • Fresh coriander leaves

  • Toasted crushed cashews

Serve with any kind of a bread, I prefer my curries with flatbreads, and / or rice.