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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion, garlic, and ginger and continue cooking until softened.
Stir in tomato puree, curry leaves, and all the remaining spices.
Add the sweet potato to the pan along with 1/2 cup of water.
Cover and cook for 5 minutes.
Add cauliflower and red pepper and cook uncovered for 5 minutes, stirring regularly.
Stir in the chopped tomatoes and coconut milk.
Reduce heat and simmer gently, uncovered for 15-20 minutes.
Add the frozen peas 5 minutes before the end of cooking time.
Season with black pepper and lime juice and sprinkle with coriander.
Serve and enjoy.
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For a spicier curry, increase the amount of chilli powder.
You can substitute fresh tomatoes for canned if preferred.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Add them at the same time as the frozen peas.
Is there a substitute for coconut milk?
You can use almond milk or cashew cream as a substitute for coconut milk.
How can I make this curry less spicy?
Reduce the amount of chilli powder or omit it entirely for a milder curry.
Can I prepare this curry in advance?
Yes, this curry can be made a day in advance and reheated before serving.
What can I serve with this curry?
This curry pairs well with rice or naan bread.
