Cauliflower Sweet Potato Mushroom Curry

This savory curry is rich with flavors of cumin, tomato, and coconut, and chock full of delicious veggies. You can change the veggies you add, based on what you have on hand, just keep the flavoring combinations the same and you’re good to go. I served this with brown basmati rice with peas mixed in for a boost of protein, though you could also add cooked chickpeas to the curry and that is also very good. On the side are our vegetable pakora, oven baked chickpea flour fritters, and everything is drizzled with tamarind sauce (though Sriracha is a great alternative).

Ingredients

• 1 Tbsp whole cumin seeds
• 1 Tbsp whole brown mustard seeds
• 1 Tbsp finely chopped ginger
• 1 serrano chili pepper, finely chopped (remove seeds if you prefer mild)
• 1 medium yellow onion, chopped
• 2 cups sweet potato, diced (or yukon gold potato, or winter squash)
• 3-4 crimini or button mushrooms, sliced
• 2 cups cauliflower, cut into florets
• 1.5 cups tomatoes, diced (or 1 can ok)
• 1 can coconut milk
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon juice
• 1/4 cup fresh cilantro, chopped

Method