Coconut cauli and sweet potato curry recipe | Sainsbury`s Magazine

Ingredients

• 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 2
• 1 x 400g tin full-fat coconut milk
• 240g Thai jasmine rice
• 1 x 30g pack basil, leaves picked 3
• 2 spring onions, chopped