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Sweet Potato and Cauliflower Masala

A great, mild flavored, Indian inspired dish.

Most vegetables work with this recipe, try eggplant, zucchini, butternut squash or green beans.

Yield 6 Servings

Ingredients
  • 2 Sweet Potatoes, cubed
  • 1 Head Cauliflower, cut into pieces
  • 2 Tablespoons Garam Masala
  • 1 Inch Piece Ginger, minced
  • 1 Clove Garlic, minced
  • 5 Sprigs Cilantro, minced
  • 1/2 Cup Yogurt
  • 1 Teaspoon Salt
  • 1 Tablespoon Canola Oil
  • 1 Onion, minced
  • 2 Pods Cardamom
  • 2 Cloves Garlic, minced
  • 1 28 Ounce Can Tomatoes, chopped
  • 1/4 Teaspoon Cinnamon
  • 1 Tablespoon Garam Masala
  • 1/2 Teaspoon Cayenne
  • 1 1/4 Cups Cream
  • 1 Tablespoon Chopped Cilantro
Method

Combine the first 7 ingredients. For best results, marinate for at least 2 hours or overnight. Place on an oiled sheet pan and roast in a 350° oven for 25 minutes.

Heat a large pan over medium heat. Add the oil. Saute the onion, cardamom and garlic until aromatic. Add the tomato and spices. Bring to a simmer for 10 minutes. Add the sweet potato and cauliflower. Cook for 10 minutes. Add the cream and cilantro. Taste for seasoning. All garam masala spice mixtures are different, you may want to add a little more. Cook for 5-10 minutes until the sauce is thick and creamy. Season to taste with salt and pepper.

Be sure to warn your guest about the cardamom pods so they do not eat them or remove them before serving.

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