Sweet Potato & Cauli Curry

Instructions

1. Firstly, prepare the pickled red onion by thinly slicing the half onion and adding it to a small bowl along with the apple cider vinegar. Stir to combine then set to one side to pickle while you make the curry.
2. Add the cumin seeds, turmeric, coriander seeds and mustards seeds to a pestle and mortar, and grind until fully broken down, then set to one side for later.
3. Add a tsp of coconut oil to a large saucepan on a medium-high heat. While the saucepan heats up, peel and thinly slice the onion, then add it to the saucepan and fry for 7 minutes, stirring occasionally.
4. Peel and finely dice the garlic and ginger, slice the red chilli and set a few slices aside for decoration later. Add the garlic, ginger and chilli to the saucepan along with the spices and fry for 3 minutes. Note: if you like your food spicy, add the chilli seeds to the saucepan, too.
5. Peel and dice the sweet potato into bite-sized pieces, break up the cauliflower into bite-sized florets and dice the tomatoes, then add them all to the saucepan long with the vegetable stock. Bring to the boil then leave to simmer with the lid on for 15 minutes.
6. Add the rice to a separate small saucepan and cook as per the packet instructions with a pinch of salt.
7. Remove the lid from the curry and simmer for a further 5-10 minutes until the veggies are soft and most of the liquid has evaporated.
8. Roughly slice the coriander and add to the saucepan along with the coconut cream, juice from the ½ of lime and season to perfection with salt and pepper. Stir to combine.
9. Add a serving of rice to each plate, followed by a few spoonfuls of curry.
10. Top each serving with some coriander leaves, a small handful of pickled red onion and a few slices of chilli. So delicious!