This veggie forward curry is full of flavor and comforting just like your favorite takeout but much healthier!
This blog post is sponsored by Silk® plant based beverages.
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.
I used Silk coconut beverage for this recipe. Silk plant based beverages are my favorite!
Curry can make a nutritious meal. Curry is a mixture of turmeric, coriander and chili pepper which has been known to help with inflammation. Tumeric 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 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 you will need for this recipe
- 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. 1 chopped sweet potato. You make microwave the sweet potato to soften it in the microwaves before hand. Otherwise I would recommend chopping it and roasting it a little with the cauliflower. This curry doesn’t take my time so you want to be sure both veggies are cooked throughout before adding them into the sauce.
- Red peppers. Optional but a great addition!
- Onions and garlic. For a big flavor punch.
- 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.
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
20 Minute Cauliflower Sweet Potato Coconut Curry
- Large pot
- 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
- ⅛ 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 cilanto for garnish
- 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.