Roasted cauliflower and sweet potato stew

Sugar Cardamom and spice and all things nice.

There might be things better than a warm sweet & spicy stew with roasted veggies and sweet potatoes. There might be.

This hearty-earthy dish is a bit like life: it needs a bit of many ingredients and spices to make it worthwhile, but putting it all together is effortless!

What we need is:

1/2 cauliflower (bite sized) 
1 sweet potato (cubed)
1 medium onion (minced) 
1 very big carrot (chopped)
2 tomatoes (chopped) 
1/2 cup red lentils
1 inch piece of ginger (minced) 
2 garlic cloves (grated)
2 cups of water

For spices we used:

4-5 cardamom pods
4 cloves
1 tsp cinnamon
1 tsp paprika 
chili flakes (lots and lots :))
salt and freshly ground pepper (to taste)

We served it with:

finely sliced green onions and crushed raw cashews

The alchemy behind this steaming bowl of goodness is as simple as it gets. We roast the cauliflower with a bit of olive oil at 180-190°C for about 25 – 30 minutes, until it begins to brown. We take it out and leave it to cool a bit. Meanwhile, we roll up our sleeves and, in a large pot, we cook the onion in a bit of olive oil until it becomes translucent. We add the carrot, sweet potato and lentils and cook for 2-3 minutes, stirring often. We add the ginger and all the spices, we stir to coat and cook for another 2 minutes. We then continue to add! We stir in the tomatoes and cook for 2 minutes, then the water aaand almost all done. We bring the stew to boil and then lower the heat and let it simmer 15 to 20 minutes, until the potatoes become tender. Once it’s ready, we add in the grated garlic and the cauliflower, stirring ever so gently. We wouldn’t want to make a mash of everything! Now ‘nough talking. We sprinkle some green onions and crushed cashews and grab our forks. Or better yet, the spoons!

C.

(P.S. Happy to stumble upon this post. We liked the idea and decided to experiment a bit with it.)

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