Kale, Sweet Potato and Roasted Cauliflower Curry with Brown Rice

Ingredients  Serves: 4 people and 3 ½ of your 5 a day per person

300g organic brown rice

1 x medium cauliflower cut into chunky florets

1 bag chopped kale

3 x small sweet potato cut into chunks

1 x green pepper diced

1 x medium red onion diced

14 x red & yellow cherry tomatoes cut in half

2 garlic cloves or 2 tsp lazy garlic

2 tsp cumin

½ tbsp tomato puree

4 tsp curry powder

2 tsp turmeric

1 tsp paprika

½ tsp chilli powder

½ scotch bonnet deseeded (optional)

Small bunch of thyme finely chopped

500ml water

1 tbsp coconut oil

5 x sprays of olive oil


1 Cook the rice according to instructions

2 Spray the cauliflower with the olive oil and sprinkle 1 tsp of the cumin all over the cauliflower and place in a pre heated oven at 200c/400f/Gas6 for 10 – 15 minutes, until it gets a bit of colour, then place to one side.

3 Heat a large saucepan, when hot add the coconut oil. When the oil has melted, add the onions and green pepper turn down to a medium heat and let it cook for about 2 minutes.

4 Add the garlic and scotch bonnet pepper and stir.

5 After about 3 minutes add the rest of the cumin, curry powder, turmeric, paprika, and chilli powder and stir.

6 Add the tomato puree and stir.

7 After about 3 minutes add 1 tbsp of water, stir and add the tomatoes , stir and leave for about another 3 minutes.

8 Add the chopped up tomatoes and stir.

9 After about 2 minutes stir then add the 500mls of water.

10 Add the sweet potato and the kale and stir. Place the lid on the saucepan on a high heat and bring it to a boil.

11 When it comes to a boil, turn it down to a low heat for 10 minutes.

12 Add the chopped up thyme and roasted cauliflower, stir (add 200ml of water if necessary) and place the lid back on for another 10-15 minutes.

12 Stir then serve.