Broccoli and Sweet Potato Masala

Looking for a lower-carb, low-sugar Winter-friendly dinner recipe? Look no further than this hearty, wholesome and flavoursome Masala!

Serves: 10

Prep Time: 20 minutes  Cook Time: 20 minutes


  • 2 Large Sweet Potatoes cut into 4cm chunks
  • 400g Diced Tinned Tomatoes
  • 5 Pieces Ginger
  • 1tsp Garlic Clove Chopped
  • ½tsp Salt
  • 2 Tbsp Coconut Oil
  • 1 tsp Chili Powder
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Lakanto Golden Sweetener 
  • ½ tsp Turmeric
  • 500ml Vegetable Stock
  • 250ml Coconut Cream
  • 1 Cinnamon Stick
  • 1 Large Head Broccoli, roughly chopped 
  • For serving:
  • Basmati rice or 1 head Cauliflower, grated into 'rice' and steamed.
  • 2 Tbsp Coriander Leaves
  • 160g Macadamia Nuts, chopped


  1. Heat the coconut oil and add the spices, Lakanto sweetener, ginger, cinnamon stick and gently cook over a low heat approx. 5 minutes
  2. Add the diced tomato and cook out for a further 10 minutes next add the vegetable stock bring to boil.
  3. Add the vegetables and cook until just tender.
  4. Remove the vegetables with a slotted spoon. Set aside
  5. Add the coconut cream and bring the sauce to the boil reduce slightly until it thickens
  6. Add the vegetables back to the sauce and stir through
  7. Season the masala to taste and add the desired amount on top of the hot cauliflower rice or rice.  Finish with  chopped macadamia nuts and coriander leaves
  8. Enjoy!

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