Enter this Kickass Cauliflower & Sweet Potato Fry. This dish is a mood-lifter. A small rebellion against the bland and the boring. It's richly spiced, full of texture, and unapologetically flavorful. If you've been to one of my cooking classes, you might have tasted a more straightforward version—quicker to make, still delicious. But this version? This one is for the days when you need that extra something.
If you're feeling a little off, stuck in the grind, or just want to treat yourself to something truly satisfying, make this dish. Bookmark it, save it, come back to it when you need a culinary pick-me-up. I promise—it delivers.
Ingredients 13
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Method 12
Heat the in a wide pan over medium heat.
Add the cubes and cook until they start browning and are nearly tender, about 6–8 minutes. Remove and set aside.
Add the florets to the same pan and fry until golden brown and partially cooked, about 5–7 minutes. Remove and set aside.
In a bowl, mix the whisked with , , , and salt until well combined.
In the same pan, add a little more if needed. Add and let them sizzle for a few seconds.
Add the and sauté for 1 minute until fragrant.
Stir in the and cook until the oil starts separating, about 5–7 minutes.
Lower the heat to avoid curdling, then gently stir the mixture into the base.
Cook for 3–4 minutes, stirring continuously, until well combined and slightly thickened. Add the crushed and mix well.
Return the fried and to the pan.
Gently fold into the masala, cover, and cook on low for 5–7 minutes or until the vegetables are fully tender and coated in the gravy.
Garnish with the chopped fresh coriander before serving.
Notes
2
