Roast cashews in a pan (without any oil). Keep stirring until they are evenly gold-brown.
Peel sweet potatoes and chop roughly. Divide the cauliflower into small florets and wash them thorougly. Chop the garlic, the ginger and one of the onions into fine pieces.
Add 2 tbsp of coconut oil into a hot pot and add the chopped sweet potatoes. Roast them for about 5 minutes, add the cauliflower florets and roast everything for another 5 minutes. Stir continuously.
Remove the vegetables from the pot and set them aside. Add the remaining coconut oil into the pot, as well as the chopped ginger, garlic and onion. Sauté everything on medium heat for 2 minutes and keep stirring continuously.
Add spices, roast for another 30 seconds and deglaze with tomatoes and tomato paste. Season with salt.
Add the roasted sweet potatoes and cauliflower florets as well as 75ml of water, close the lid and let everything simmer on low heat for about 10 minutes.
Chop the fresh coriander green roughly and add 2/3 of the chopped fresh coriander to the pot. (Optional: Add soaked chickpeas.) Remove the lid and let everything simmer for another 3-5 minutes. - Meanwhile cut the remaining onion and chili into thin slices and quarter the limes.
Serve the Cauliflower Sweet Potato Curry with basmati rice and garnish with cashews, slices of onion, chili as well as chopped coriander and slices of limes.
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