EASY WAYS TO GET YOUR 5-A-DAY
Meet Roxy & Ben
Roxy and Ben, the couple behind So Vegan (wearesovegan.com), have amassed a huge following with their fuss-free vegan recipes. Their app SO VEGAN has more than 400 exciting plant-based recipes to choose from.
‘This light and creamy curry is a fusion of everything we love about the food from India and Thailand – the strong and earthy spices from the subcontinent combined with the fresh aromatics from Southeast Asia. Yum!’
Coconut cauli and sweet potato curry
SERVES 4 VVn GF DF HANDS-ON TIME 25 mins TOTAL TIME 35 mins
◆ 500g sweet potatoes, scrubbed
◆ 6 tsp vegetable oil
◆ 1 large cauliflower
◆ 1 onion, sliced
◆ 15g peeled root ginger
◆ 2 green chillies
◆ 5 garlic cloves, finely sliced
◆ 2 tsp ground cumin
◆ 1 tsp ground coriander
◆ 1 tsp ground turmeric
◆ 1 x400g tin full-fat coconut milk
◆ 240g Thai jasmine rice
◆ 1 x30g pack basil, leaves picked
◆ 2 spring onions, chopped
1 Preheat the oven to 220°C, fan 200°C, gas 7. Chop the unpeeled sweet potatoes into 2cm cubes, add to a large baking tray with 2 teaspoons of oil, season then toss with your hands to combine. Roast for 10 minutes.
2 Remove the outer leaves from the cauliflower then cut the head into florets. Add these to the tray with another 2 teaspoons of oil and seasoning. Toss to mix then roast with the sweet potato fo
