This creamy sweet potato cauliflower curry is easy to make in one pan and ready in about 35 minutes. The vegetables are tender, and there is plenty of coconut sauce to serve with rice or naan.
Today's sweet potato cauliflower curry has tender vegetables in a creamy coconut milk sauce flavored with garam masala, ginger, and garlic. I make it without chickpeas, lentils, canned tomatoes, or curry paste, so it's really about the sweet potato and cauliflower.
I love curries and cook them often. They're full of flavor from all those spices and are just the kind of food I find comforting. And although curries with chicken or meat are amazing, I've noticed that I often make one when I want a vegetarian or vegan meal. They're just perfect for that.
Most curries are also cooked in one pot, are easy and fairly quick to make, and can be changed in countless ways.
Try the Thai Pork Curry or the One-Pot Chicken Lentil Curry next. The Sweet Potato Coconut Chili Soup is another quick recipe made with sweet potatoes and coconut milk.
Prep Time: 15 minutes | Cook Time: 18 minutes | Ingredients: 16 + salt & pepper | Servings: 4 | Difficulty: Easy
Summerize & Save
Recipe ingredients
Sweet potatoes: You will need 1 lb (450 g) after peeling. Cut them into small, evenly sized cubes so they cook in the same time as the cauliflower.
Cauliflower: Use about 1 lb (450 g) of cauliflower florets and stem. Don't discard the stem; peel it if necessary and chop it into cubes. You can also use cauliflower to make this creamy Vegan Cauliflower Macaroni and Cheese.
Aromatics: One onion, fresh ginger, and garlic. Keep the minced garlic separate because it is added later and would burn if sautéed for as long as the vegetables.
Spices: Garam masala, ground coriander, cumin, turmeric, and red pepper flakes. Garam masala blends vary, but I used 2½ tablespoons for a well-spiced curry that doesn't get lost in the coconut milk.
Coconut milk: One 14-oz (400 ml) can. Full-fat coconut milk makes the richest, creamiest sauce, but light coconut milk is also fine.
Vegetable broth: Use low-sodium broth if possible, as this makes it easier to control the seasoning.
Maple syrup and lemon juice: Added at the end to balance the flavors. You can use lime juice instead of lemon juice.
See the recipe card for complete information on ingredients and quantities.
How to make sweet potato cauliflower curry?
Step #1: Prepare the vegetables. Cut the peeled sweet potatoes into cubes. Divide the cauliflower into small florets and chop the stem. Finely chop the onion, mince the ginger and garlic, keeping the garlic separate.
Step #2: Sauté the vegetables in coconut oil. Add the sweet potatoes, cauliflower, onion, and ginger. Cook over medium heat for about 5 minutes, stirring occasionally.
Step #3: Add the garlic, tomato paste, and spice mixture to the pan. Cook for 1-2 minutes. Add liquids and season. Simmer uncovered for about 10 minutes, stirring occasionally.
Step #4: Adjust the taste with maple syrup and lemon juice.
Tips
- Keep the pieces small: Half-inch sweet potato cubes and small cauliflower florets cook quickly and should become tender at about the same time.
- Don't skip frying the spices: Cooking the tomato paste, garlic, and spices in the oil for a minute before adding the liquids intensifies their flavor. Stir continuously so the garlic and spices don't catch on the bottom.
- Adjust the consistency: Simmer the curry a little longer if you prefer a thicker sauce. If it becomes too thick, add a splash of broth or water.
Storage
Refrigerate: Let the curry cool and refrigerate it in an airtight container for 3-4 days.
Freeze: Freeze for up to 3 months. The cauliflower will be slightly softer after defrosting, but the flavor and sauce remain good.
Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or water if the sauce has thickened. Taste again before serving and add a little fresh lemon juice if necessary.
What to serve with it
Serve the curry over basmati or jasmine rice, or scoop it up with warm naan or another flatbread. For a lower-carb meal, serve it as it is or add a spoonful of plain yogurt and a simple Cucumber and Apple Salad.
If you want to make it more substantial, add drained chickpeas during the last few minutes of cooking. If it doesn't need to remain vegan, you could serve smaller portions alongside Tandoori Chicken.
More quick and easy dinners
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Sweet Potato Cauliflower Curry
Equipment
- Large, deep skillet
Ingredients
- 1 lb sweet potatoes
- 1 lb cauliflower
- 1 medium onion
- 1 thumb-sized piece of fresh ginger
- 2 garlic cloves
- 1 tablespoon coconut oil or vegetable oil
- 2½ tablespoons garam masala Note 1
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 2 teaspoons tomato paste
- 1 cup vegetable broth Note 2
- 1 can coconut milk 14 oz/400 ml, Note 3
- ½ - ¾ teaspoon fine sea salt depending on the broth
- 2-3 grinds of ground black pepper
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice plus more to taste
- chopped cilantro or parsley optional
Instructions
- Chop the vegetables (Note 4): Peel and chop the sweet potatoes into approximately ½-inch (1.3 cm) cubes. Wash the cauliflower and pat it dry. Divide it into small florets and chop the stem into small cubes. Finely chop the onion and mince the ginger and garlic. Keep the garlic separate from the other vegetables.1 lb sweet potatoes + 1 lb cauliflower + 1 medium onion + 1 thumb-sized piece of fresh ginger + 2 garlic cloves
- Sauté the vegetables: Melt the coconut oil in a large deep skillet or sauté pan. Add the sweet potatoes, cauliflower, onion, and ginger. Cook for 5 minutes over medium heat, stirring occasionally.1 tablespoon coconut oil + sweet potatoes + cauliflower + onion + ginger
- Spices: Meanwhile, measure all the spices into a small bowl so they are ready to be added at once.2½ tablespoons garam masala + 1½ teaspoons ground coriander + 1 teaspoon ground cumin + ½ teaspoon turmeric + ½ teaspoon red pepper flakes +
- Add the seasonings: Add the garlic, tomato paste, and spices. Cook for 1-2 minutes, stirring frequently, until fragrant.2 teaspoons tomato paste
- Add the liquids: Pour in the vegetable broth and coconut milk. Add ½ - ¾ teaspoon salt and several grinds of black pepper, and stir well.1 cup vegetable broth + 1 can coconut milk + ½ - ¾ teaspoon fine sea salt + 2-3 grinds of ground black pepper
- Simmer the curry: Bring to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for about 10 minutes, stirring occasionally, until the vegetables are tender but not mushy. If the sweet potatoes are not quite tender, cook for another 2-3 minutes (Note 5).
- Finish: Stir in the maple syrup and lemon juice. Taste and add more lemon juice, salt, or black pepper as needed.1 tablespoon maple syrup + 1 tablespoon lemon juice
- Serve: Sprinkle with chopped cilantro or parsley, if desired, and serve with rice or naan.chopped cilantro or parsley
Notes
- Garam masala: Blends differ considerably in strength and heat. If yours is particularly intense, you can start with 2 tablespoons and add more at the end.
- Vegetable broth and salt: Broths vary widely in saltiness, so begin with the smaller quantity of salt when using regular broth and adjust after adding the lemon juice.
- Coconut milk: Use full-fat coconut milk for the richest, creamiest sauce. Light coconut milk also works, but the curry will be thinner and less creamy.
- Cut the vegetables small and evenly: The ½-inch sweet potato cubes and relatively small cauliflower florets should cook at roughly the same rate.
- Consistency: The sauce thickens slightly as it stands. If it becomes too thick, stir in a splash of broth or water. If it is too thin, simmer it for a few extra minutes without a lid.
Comments
No Comments