Sweet Potato Cauliflower Curry

This creamy sweet potato cauliflower curry is made in one pan and ready in about 35 minutes. Serve the tender vegetables and coconut sauce with rice or naan.

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 18

Servings servings

Calories 395kcal

Author Adina Beck

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 ground black pepper
1 tablespoon maple syrup
1 tablespoon lemon juice plus more to taste
chopped cilantro or parsley optional

US - EU

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 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.

Nutrition