Curried Cauliflower with Sweet Potato & Black Beans

This has been a work in progress for a couple of years now.  It was originally inspired by this recipe that from first bite, we knew had lots of potential.

It's kind of a Thia Curry ~ Meets Mexican Food.  But we don't care if we mix cuisines as long as it is TASTY!

Ryan loved that it took so long to perfect because he got to try this dish often and he really enjoyed every version of it.  So I says it's a pretty easy no fail recipe because every time it was delicious.

Sometimes it was a little on the dry side but we just found adding a squeeze of lemon and/or sour cream. {We like to hurry and throw together Vegenaise, Lemon juice and a bit of salt for a easy dairy free sour cream.}

Hope you enjoy this Curried Cauliflower with Sweet Potato and Black Beans.  It has definitely become a favorite at our house!  My favorite part about it is that it takes less than 30 minutes to make. {You do need to remember to get the brown rice going before you start so you aren't waiting on it to finish cooking......ummmm yep the voice of experience!}

Curried Cauliflower with Sweet Potato and Black Beans

1 Tablespoon Coconut oil or Ghee
1 large or 2 small heads Cauliflower, cut into florets
1 Large Sweet Potato, peeled and diced into medium sized chunks
1 small onion, chopped
2 large carrots, sliced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Real Salt or to taste
1/2 teaspoon crushed red pepper (more or less for desired spiciness)
1 can diced tomatoes
1/4-1/2 cup water
1 can coconut milk
1 Tablespoon Sucanat (optional)
3 cups cooked black beans, rinsed and drained
4 Tablespoons fresh cilantro, chopped

In large skillet add first 8 ingredients and saute for about 5 minutes. Add salt, red pepper, tomatoes and water. Cover and cook until vegetables are tender, about 10-15 minutes. Stir in beans and coconut milk.  Cook until heated through. Sprinkle with cilantro. Serve over cooked brown rice.