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
Add:
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.