Cauliflower Potato Curry

5 from 8 votes
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This veggie forward cauliflower potato curry is full of flavor and comforting just like your favorite takeout but much healthier!

Cauliflower Sweet Potato Curry
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Why Make This Recipe Cauliflower Potato Curry

Most everyone I know has a favorite take out spot to grab a curry dish. We all like our different flavors. Some go for yellow or green curries, some go for res. I happen to like my red and spicy! I made this recipe very mild for those of you who prefer it however I have instructions to make is a little spicier.

Cauliflower sweet potato curry in a big pot.

Curry can make a nutritious meal. Curry is a mixture of turmeric, coriander and chili pepper which has been known to help with inflammation. Turmeric in particular is rich in curcumin, which is known for it’s antioxidant properties. There are several other benefits of eating curry particularly if you add veggies. The spice blend is versatile and great over roasted veggies, soups, meats and so on.

Ingredients For This Recipe.

Ingredients for Cauliflower curry.
Here are the ingredients you need to make Cauliflower Sweet Potato Coconut Curry.
  • Veggies. Yes lots of veggies! You can use frozen, but I prefer fresh veggies if I have access to them. Cauliflower is a main ingredient in this curry.
  • Sweet Potato. I suggest you microwave the sweet potato to soften it in the microwaves before cooking it in the curry. Otherwise I would recommend chopping it and roasting it a little with the cauliflower. This curry doesn’t take much time, so you want to be sure both veggies are cooked throughout before adding them into the sauce.
  • Silk coconut beverage. It adds the perfect sweetness to the curry.
  • Curry paste and or curry powder along with turmeric, graham masala, cayenne pepper and garlic powder.
  • One can of tomato paste.
  • Ginger. Fresh grated is preferred but powdered ginger works as well.
  • Limes. For garnish and to add some acidity to the dish.
  • Cilantro. For garnish and flavor.

How To Make This Recipe.

Steps to making this Cauliflower  Sweet Potato curry.
Here’s how to get started on making 20 Minute Cauliflower Sweet Potato Coconut Curry.

Step 1: First, cook the cauliflower by tossing it with olive oil, garlic powder, curry powder, and salt and then baking at 400 for 15 minutes. Meanwhile, microwave the sweet potato until cooked.

Step 2: Make the sauce. Place the remaining ingredients into a large saucepan and bring to a simmer.

Step 3: Add the sweet potato and cauliflower.

Step 4: Serve over rice or greens!

Steps to make this recipe!
Here are the final steps to make this easy cauliflower and sweet potato coconut curry!

FAQs And Expert Tips.

What makes curry spicy?

A few things contribute to curry being mild, medium or spicy. First things first, jalapeño. I love to add chopped jalapeño to my curry when I want it extra spicy. Another spice that you can add or take out to gauge the heat of your curry is cayenne pepper. This pepper packs a lot of heat and a little goes a long way! As the curry sits, it will pick up more spicy heat so those who like it hot beware! add a little at a time. If you like your curry more mild I suggest using a small amount of cayenne or skipping it all together.

What Is curry?

Curry is a mixture of turmeric, coriander and chili pepper which has been known to help with inflammation

Is Curry good for you?

Turmeric in particular is rich in curcumin, which is known for it’s antioxidant properties. There are several other benefits of eating curry particularly if you add veggies. The spice blend is versatile and great over roasted veggies, soups, meats and so on.

What else can I make with cauliflower?

Cauliflower is so versatile and it keeps in the fridge for quite some time. If you like this recipe, you should also try my BBQ Cauliflower Salad With Vegan Ranch Dressing.

Can I make this more or LESS spicy?

Yes! Read above on which components to add less or more of depending on your spice cravings.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

20 minute cauliflower sweet potato curry
5 from 8 votes

Cauliflower Potato Curry

This veggie forward cauliflower potato curry is full of flavor and comforting just like your favorite takeout but much healthier!
Prep: 8 minutes
Cook: 12 minutes
Servings: 4 people

Equipment

  • Large pot

Ingredients 

  • 3 cups prepared rice (optional for serving) 
  • 1 head of cauliflower cut into florets
  • 2 cups coconut milk (silk) 
  • 2 tbs olive oil
  • ½ tbs curry powder
  • ½ tsp garlic powder
  • tsp kosher salt
  • 3 cloves minced garlic
  • 1 tbs fresh grated ginger
  • ½ cup sliced onions
  • 1 red bell pepper. sliced, seeds discarded
  • 1 small cooked sweet potato cubed (cook on the potato setting in the microwave)
  • 2 tsp red curry paste
  • ½ tsp turmeric
  • ½ tsp graham masala
  • ½ tsp cayenne pepper (more if you prefer is spicier)
  • 1 6oz can of tomato paste
  • 1 tsp lime juice
  • Fresh cilantro for garnish

Instructions 

  • Place cauliflower in a large bowl add 1 tbs of olive oil add garlic powder, curry powder, salt. Preheat oven to 400 and roast cauliflower for about 15 minutes. Microwave sweet potato on the "potato setting" and cube afterwards. If you don't have that setting it's about 6 minutes. While cauliflower is cooking, make the sauce and bring to a simmer.
  • In a large sauce pan add all other ingredients (except lime juice and cilantro) to the pan and bring to a simmer with sweet potato cubes in the sauce. Add cauliflower once it is out of the oven. Simmer for a few more minutes until everything has blended together (about 8-10 minutes). Feel free to add some extra coconut milk to thin the sauce out a bit. Serve over rice or spinach. add small amounts of coconut milk to thin out sauce if preferred.

Notes

*You may add more or less  jalapeño or cayenne pepper to the curry. More will make it spicy less will make it mild.
*This recipe can be stored in an airtight container for up to one week. Or frozen for up to 2 months. 

Nutrition

Serving: 1cup | Calories: 467kcal | Carbohydrates: 90g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 534mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5606IU | Vitamin C: 48mg | Calcium: 98mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 12 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 467
Keyword: 20 minute, dairy free, plant based
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Recipe Rating




8 Comments

  1. 5 stars
    We LOVED THIS never thought to do vaulting curry!

  2. 5 stars
    This curry whipped up so quick! Made it for meal prep.

  3. 5 stars
    Newly turned vegan and this meal with real ingredients is amazing!