Kerala pot-roasted cauliflower with sweet potato and spiced yoghurt
by Michael Bremner
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Ingredients
Fruit & Vegetables
1 medium cauliflower
750g of sweet potato, cut into long, slender wedges
Dairy
200g of butter
200g of coconut yoghurt
Cooking Sauces
200g of Keralan curry sauce, shop-bought
Spices & Dried Herbs
2 dried chillies
1 tbsp of curry leaves
1 tsp cumin seeds, toasted and cracked
Store Cupboard
50g of flaked almonds
50g of coconut flakes
40g of golden raisins, chopped
25g of honey
1 tbsp of black mustard seeds
2 pinches of salt
pepper
Oils & Vinegars
2 tbsp of oil
Speciality Ingredients
70ml of coconut oil, or regular oil if preferred