Cauliflower with Sweet Potatoes

Most days, I gravitate toward simple, fuss-free meals—dishes I can throw together quickly between back-to-back Zoom meetings, something warm and nourishing that doesn’t demand too much time or energy or even a second thought. These meals are essential. They keep me going, keep life moving.

But every now and then, simplicity just isn’t enough.

There are days when the routine feels heavier, when the hours blur into one another, and I crave more than just sustenance. I want a meal that breaks through the monotony—something bold, comforting, and vibrant. Something that reminds me food can still surprise and delight.

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.

Recipe:

Ingredients:

• 1 medium cauliflower cut into florets

• 1 medium sweet potato, peeled and cubed

• ½ cup peanut or vegetable oil (or as needed for shallow frying)

• 1.5 tsp nigella seeds (kalonji)

• 1 tbsp ginger-garlic paste

• 1 cup tomato puree

• 1 cup plain yogurt (whisked smooth)

• 2 tsp turmeric powder

• 2 tsp red chili powder (adjust to taste)

• 3 tsp coriander powder

• Salt to taste

• 1 tbsp crushed kasuri methi (dried fenugreek leaves)

• Freshly chopped Coriander

  
  

Instructions:

1.        Heat the oil in a wide pan.

2.        Add the sweet potato cubes and cook until they start browning and are nearly tender. Remove and set aside.

3.        Add the cauliflower florets to the same pan and fry until golden brown and partially cooked. Remove and set aside.

4.        In a bowl, mix the whisked yogurt with turmeric, red chili powder, coriander powder, and salt.

5.        In the same pan, add a little more oil if needed. Add nigella seeds and let them sizzle for a few seconds.

6.        Add ginger-garlic paste and sauté for 1 minute until fragrant.

7.        Stir in the tomato puree and cook until the oil starts separating (about 5–7 minutes).

8.        Add the yogurt mixture and lower the heat to avoid curdling, and gently stir this yogurt mixture into the tomato base.

9.        Cook for 3–4 minutes, stirring continuously, until well combined and slightly thickened. Add kasuri methi and mix well.

10.  Return the fried cauliflower and sweet potato to the pan.

11.  Gently fold them into the masala, cover, and cook on low for 5–7 minutes or until the vegetables are fully tender and coated in the gravy.

12.  Garnish with fresh coriander.

Tips: You can use white potatoes instead of sweet potatoes

You can use Mushrooms instead of potatoes & cauliflowers

You can use large, peeled banana prawns.

You can replace the Nigella seeds with Cumin seeds