Cauliflower and Sweet Potato Curry Recipe with Coconut Milk

Mmmmmmmm… curry. I’ve fallen for its warmth, fragrance, and beautiful color. Almost anything with curry is delicious, and today I’m sharing a simple, satisfying cauliflower and sweet potato curry.

This cauliflower and sweet potato curry is naturally vegan and full of flavor.

Not long ago my mom decided to try going vegan. She’s been doing well with it, and since my parents live close by we often eat dinner together. Our family has been primarily meat-focused, so experimenting with plant-based meals has been an adjustment.

With hearty cauliflower, sweet potato, and chickpeas, everyone enjoyed this curry — no one missed meat. My dad was actually surprised when I told him it was vegan.

The kitchen smelled incredible while I cooked this — onions, ginger, garlic, jalapeño, and curry sizzling together. Once the coconut milk joined the pan the aroma deepened and made the whole house feel cozy.

My interest in curry grew after watching The Hundred-Foot Journey, a movie that made me appreciate bold, exotic spices. That curiosity led me to explore new spices and flavor combinations in my own kitchen.

This is one of those dishes that tastes even better the next day, so make extra and enjoy the leftovers for a tasty lunch.

Serves 4 (adapted from Williams Sonoma)

• Cauliflower and Sweet Potato Curry

  Ingredients

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 tbsp curry powder
  • Salt and freshly ground pepper, to taste
  • 1 medium head cauliflower, cut into bite-sized pieces
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 cup water
  • 1 can diced tomatoes, undrained
  • Cooked rice, to serve (optional)

  Instructions

  1. Heat the olive oil in a medium saucepan over medium heat. Sauté the onion, garlic, ginger, and jalapeño until the onion is translucent.
  2. Stir in the curry powder and season with salt and pepper to taste.
  3. Add the cauliflower, sweet potato, coconut milk, and water. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until the sweet potato is tender, about 10 minutes.
  4. Stir in the diced tomatoes and cook for another 1–2 minutes to combine the flavors.
  5. Serve over rice or alongside your preferred grain or flatbread.

  Schema/Recipe SEO Data Markup by Yummly Rich Recipes