Looking for a hearty, healthy meal that’s packed with flavor? This Cauliflower and Sweet Potato Stew is my go-to recipe when I want something comforting yet nutritious. The combination of tender cauliflower and creamy sweet potatoes creates a satisfying dish that’s both vegetarian-friendly and full of essential nutrients. I love how the natural sweetness of the potatoes complements the mild, nutty flavor of cauliflower, while aromatic spices bring everything together perfectly.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (14 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook 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 to the pot, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and continue cooking for another 10-15 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 6
Recipe Notes
Here are some helpful tips to make your Cauliflower and Sweet Potato Stew perfect every time:
- Cut sweet potatoes and cauliflower into similar-sized pieces to ensure even cooking.
- For a thicker stew, mash some of the sweet potatoes against the side of the pot near the end of cooking.
- This stew freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- To make it spicier, add a diced jalapeño with the onions or a pinch of red pepper flakes.
- For added creaminess, stir in a cup of coconut milk during the last 5 minutes of cooking.
- The flavors develop even more overnight, making this a great make-ahead meal.
Cauliflower and Sweet Potato Stew
A hearty, healthy meal packed with flavor. The combination of tender cauliflower and creamy sweet potatoes creates a satisfying dish that's both vegetarian-friendly and full of essential nutrients.
Ingredients
- 1 large head cauliflower cut into florets
- 2 medium sweet potatoes peeled and cubed
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can 14 oz chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook 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 to the pot, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and continue cooking for another 10-15 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot.