Go Back

Sweet Potato and Cauliflower Curry

A comforting, nutritious meal packed with flavor. This Sweet Potato and Cauliflower Curry delivers a perfect balance of warming spices, creamy coconut milk, and tender vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 300 kcal

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.