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A sweeter take on the traditional Indian dish of aloo gobi, which is made from regular potatoes and cauliflower. Serve with rice, naan bread or on its own. Feel free to swap the sweet potatoes for carrots, or the spinach for any leafy greens, such as kale or cabbage.



3 tablespoons flavourless oil

2 onions, finely sliced

25 g (1 oz) fresh root ginger, peeled and finely grated

5–6 garlic cloves, finely sliced

1 tablespoon mild curry powder

1 teaspoon ground turmeric

2 sweet potatoes (total weight about 750 g /

&1/2 lb), peeled and cut into 2.5 cm (1 inch) cubes

500 ml (17 fl oz) vegan stock

400 g (13 oz) can coconut milk

1 large cauliflower, broken into small florets and stalk finely chopped

300 g (10 oz) spinach

2 tablespoons lemon juice

1 red chilli, deseeded and finely chopped


Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions and cook for 10 minutes until soft and translucent. Add the ginger and garlic and cook for 2 minutes more.


Add the curry powder and turmeric and stir constantly, cooking for 1 minute. Tip in the sweet potatoes and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes until the sweet potato is almost tender. Add the coconut milk and cauliflower and cook for a final 10 minutes.


When the curry is almost ready, add the spinach to wilt. Season with lemon juice, salt and pepper and scatter in the chilli. Serve with a sprinkling of coriander, if you like.


This is an extract from Broke Vegan by Saskia Sidey