Sweet Potato Curry with Cauliflower Rice

One night, after the children were already asleep and the laundry has been done, we sat in front of the television for a half an hour. I managed to watch part of the Jamie Oliver show and was interested in the sweet potato curry and cauliflower rice. So, I googled it in the internet and found a few similar recipes and the next weekend I went to market to buy the ingredients. It is quite interesting for me, cauliflower as rice!! It has fewer calories and the taste was comparable to couscous.

The children were not amazed, however. They preferred the more "normal" food, rice with chicken curry. But, they had no choice other than to finish the sweet potato curry. Once in a while, vegetarian food is also good, not only for our health but also for our environment.

The downside of cooking this is the mess. If I cook normal rice, I only need to put the rice in the rice cooker and let it cooked by itself. But with cauliflower rice, I have to put it in the food processor part by part because of the size of my food processor. So, that is why it was quite messy.The cauliflower rice itself had a nutty taste. It was definitely not real rice, but I could enjoy it. It is surely an interesting dish for me.

Here is the adaptation of the recipe.

Sweet Potato Curry Ingredients (served around 16 portions)
2 big Sweet potato (wash it clean and peeled; cut the sweet potato into cubes around 2x2 cm)
1 big pink onion (I love the mild taste - cut)
3 cm of grated ginger (I used 1 tsp ginger powder)
1 can of 500 gram chickpeas (drained)
6 tomatoes (chopped)
500 gram tomato puree
3 tbsp Rogan Josh paste
300 gram Spinach
200 ml coconut milk (I used Kara) + 400 ml water
1 handful Coriander stalk and leaves - chopped
brown sugar to taste

Method
1. Heat the oil and brown the onion.
2. Add the sweet potato and cook it for around 5 minutes
3. Add other ingredients except the coriander, sugar and spinach.
4. Cook for around 15 minutes until the sweet potato is tender.
5. Add the coriander stalk.
6. Add sugar and salt to taste.
7. Cook until the sauce is thick and add the coriander leaves and spinach.
8. Serve it with the cauliflower rice.

If  you want to freeze part of it, keep it in a plastic container in portions after it is cool.

Cauliflower rice
Ingredient: 1 big cauliflower and olive oil.
Method: cut the floret and process it with food processor. Sprinkle the cauliflower rice with a bit of olive oil. Bake it for 10 minutes in oven, 180 Celcius. Do  not forget to turn the cauliflower rice halfway of the baking time to avoid it getting burned. The rice can be kept in the refrigerator. Just heat it in the microwave (highest heat) for around 3 minutes, before it is served.