Introduction
Looking for a comforting, nutritious meal that’s packed with flavor? This Sweet Potato and Cauliflower Curry is exactly what you need. I’ve perfected this recipe to deliver the perfect balance of warming spices, creamy coconut milk, and tender vegetables that create a satisfying meat-free dinner. What I love most about this curry is how it transforms humble ingredients into something truly spectacular, while being incredibly simple to prepare.
Ingredients
-
• 2 medium sweet potatoes, cubed (about 3 cups)
• 1 large cauliflower head, cut into florets
• 2 tablespoons coconut oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2-inch piece of ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
Ingredient Note: If you can’t find full-fat coconut milk, light coconut milk will work, though the curry won’t be as creamy. For a spicier version, add 1-2 diced green chilies or a teaspoon of red chili flakes.
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add sweet potato cubes and cauliflower florets, stirring to coat with the spices.
- Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer.
- Reduce heat to medium-low, cover, and cook for 20-25 minutes, or until vegetables are tender but not mushy.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 portions
Recipe Notes
– Cut sweet potatoes and cauliflower into similar-sized pieces to ensure even cooking.
– Don’t skip toasting the spices – this step really enhances their flavor.
– The curry will thicken as it cools. If it becomes too thick, simply add a splash of vegetable broth or water.
– This curry tastes even better the next day, making it perfect for meal prep.
– Store leftovers in an airtight container in the refrigerator for up to 4 days.
– Serve over rice, quinoa, or with naan bread for a complete meal.
– For meal prep, you can chop all vegetables up to 2 days in advance and store them in airtight containers in the refrigerator.
This Sweet Potato and Cauliflower Curry is naturally vegan and gluten-free, making it perfect for various dietary preferences. The combination of sweet potatoes and cauliflower provides a wonderful mix of textures, while the coconut milk creates a rich, creamy sauce that’s absolutely irresistible.
Sweet Potato and Cauliflower Curry
Ingredients
- 2 medium sweet potatoes cubed (about 3 cups)
- 1 large cauliflower head cut into florets
- 2 tablespoons coconut oil
- 1 large onion diced
- 4 garlic cloves minced
- 2- inch piece of ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
- Add sweet potato cubes and cauliflower florets, stirring to coat with the spices.
- Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer.
- Reduce heat to medium-low, cover, and cook for 20-25 minutes, or until vegetables are tender but not mushy.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
