Spiced cauliflower and sweet potato buddha bowl
DAIRY FREE II GLUTEN FREE II VEGAN II SOY FREE II NUT FREE II PALEO II SESAME FREE
This is a really comforting and nourishing bowl of goodness. Spiced cauliflower and sweet potato curry we call aloo gobi in Punjab. Served with coriander rice and stir-fried red cabbage with cumin, garlic and chilli. The combination is out of this world it’s not too overpowering and has really lovely warming spices of garam masala and turmeric.
Spices
The spices I have used are really simple store cupboard ingredients. I prefer this brand of masala from Natco in the curries I make, as pre-mixed masalas tend to have an overpowering amount of cinnamon in them. If you're able to visit your local Indian or Asian shop then its really well worth the effort.
It has a blend of whole black cardamoms, cloves, black pepper, coriander seeds, cumin seeds, cassia bark and bay leaves and I highly recommend this brand over any of the others. Please pick out the bay leaves first and then grind the masala in a Nutri bullet or similar. I promise you It’s really worth the effort to grind the spices yourself and it only takes a few seconds.
I have also used whole cumin seeds for this recipe, ground cumin is not a good substitute as it really does have a different flavour profile. You can find this in Indian shops or possibly your local supermarket. I also used ground turmeric however fresh turmeric would be a really great substitute also if you're able to get hold of some.
Ingredients
There are 3 elements to this buddha bowl. The cauliflower curry, the spiced red cabbage and the coriander rice. I garnished it with red onions, tomato and cucumber. I love to use simple ingredients as less really is more sometimes. Feel free to add chickpeas to this bowl too for added protein, you could stir fry this with some spices and coriander.
Feeds 3 1 hr prep & cooking time
Step by step
Recipe
Cauliflower curry
5 tbsp coconut or olive oil
35 g ginger
5 cloves of garlic
2 whole green chilli ( blend the chilli, garlic & ginger in a Nutri bullet or similar)
1 tsp whole cumin seeds
1/ 350g small cauliflower florets
360g sweet potato or 2 small sweet potatoes ( roughly diced)
2tsp garam masala
1 tsp turmeric
salt & black pepper
100 ml of water
30 g chopped coriander
Spiced red cabbage
4 tbsp coconut or olive oil
325g red cabbage shredded
2 cloves of garlic chopped
1 green chilli sliced
1.5 tsp whole cumin seeds
Salt & black pepper
Coriander rice
600g brown rice
30 g coriander
85 ml olive oil
2 cloves garlic
salt/black pepper
Method
Start by cooking the brown rice in copious amounts of water for 40 minutes or following the packet's instructions. Blend the coriander, oil, garlic, salt & pepper in a Nutri bullet or similar till smooth and add to the rice once cooked and drained.
Heat a saucepan and add the blended garlic, chilli and ginger with a little oil and whole cumin seeds and cook for 3/4 minutes.
Add the cauliflower and sweet potato to the saucepan, and add the masala, turmeric, salt & pepper and stir for 2/3 minutes to cook out the spices, then add the water and cover and cook on medium heat for 35 minutes or till the vegetables are soft finish with chopped coriander.
In a wok or saucepan, add the chopped garlic, chilli and cumin seeds and fry for 3/4 minutes (see last picture.) then add the shredded red cabbage and stir fry till the cabbage is soft. Finish by adding salt & pepper.
Assemble the buddha bowl by portioning out the rice, cauliflower curry and red cabbage. I finished the bowl with a chopped salad of red onion, tomato & cucumber.
Variations
If you are not a fan of sweet potato, substitute it for regular potatoes. This curry would be great if you added a tin of chickpeas to it, which will boost the protein content.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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