“Found this in a grocery store magazine and we enjoy it very much . Also, a vegetarian friend claims it is very good over brown rice. Seasonings can be adjusted to taste.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan.
  2. Add ginger and cumin and cook for about 1 minute.
  3. Add tumeric, salt, sweet potatoes and water.
  4. Cover and simmer on medium heat for about 10-12 minutes stirring from time to time.
  5. The potatoes will become quite soft.
  6. Add cauliflower, cover tightly and cook for 10 minutes.
  7. Meanwhile, lightly toast pecans in a dry skillet for about 5 minutes.
  8. When cauliflower is just fork tender and sweet potatoes very soft (You can combine with some of the water to make a bit of a sauce) tip into a serving bowl and garnish with nuts.
  9. Also good with a dollop of Greek yoghurt on top.

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