This warm and comforting Vegan Cauliflower and Sweet Potato Curry is easy to make and so nourishing! Pair it with rice or naan bread for a meal the entire family will love!
I used to be intimidated and unfamiliar with the whole idea of curry (which is generally referred to as a sauce made with herbs and spices such as coriander, turmeric, ginger, lemongrass and dried chillies... basically heaven on earth). Once I experimented with those recipes, I became addicted for life.
How To Make A Great Vegan Curry Dish
Turns out all you really need to make a good vegan curry is your favorite vegetables (lentils and chickpeas work well too), some great tasting *curry paste (unless you'd like to venture on to make your own) and some silky coconut milk to make a killer tasting curry sauce! Easy peasy!
Once you've prepped the veggies, the recipe comes together pretty quickly. You can't imagine how amazing your kitchen will smell from the aroma of the shallots, curry paste, garlic and ginger! The mixture will thicken slightly with the addition of coconut milk as it simmers to pure perfection. The coconut milk cuts into the spiciness of the curry paste and mellows it all out. I add some spinach greens in at the last minute as they add some additional color, flavor and of course nutritional value.
Want more vegan curry recipes?
You'll also love my Coconut Curry Butternut Squash and Red Lentil Soup recipe!
Vegan Cauliflower and Sweet Potato Curry
Ingredients
- 1 large head cauliflower or 2 small cut into florets
- 1 large sweet potato cut into small cubes
- 2 tablespoon red curry paste* see above
- 2 teaspoon turmeric powder
- 1 inch piece of fresh ginger minced
- 2 cloves garlic minced
- 2 shallots chopped
- 1-2 tablespoon reduced sodium soy sauce or tamari
- 15 oz. can full fat coconut milk
- 1 cup canned chopped tomatoes in their juice
- 1-2 cups reduced sodium vegetable broth
- 2 cups packed spinach
- extra virgin olive oil
- coarse salt
- chopped peanuts or cashews for garnish
- fresh basil or cilantro for garnish
Instructions
- Heat olive oil on medium heat in a large soup pot or sauce pan.
- Add shallots and saute for about 2 minutes.
- Add garlic and ginger and saute until fragrant.
- Add in curry paste and turmeric and saute another minute or two.
- Add in the sweet potatoes and saute about 2-3 minutes.
- Add in cauliflower, coconut milk, tomatoes, broth (just enough to cover vegetables) a pinch of salt and bring to a boil.
- Reduce heat and simmer for about 15 minutes until sauce has thickened and vegetables are tender.
- Turn off heat and immediately stir in the spinach and allow to wilt.
- Stir in the soy sauce.
- Top with chopped peanuts or cashews and some fresh basil.
- Serve over rice or with warmed naan bread.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
C P says
I did this recipe already for 5th time and last time I have used Kale instead of spinach. It is yummy
Donna Castellano says
CP- glad you like it! Kale is an excellent substitute!
Sophie says
Great curry! Just did it this evening... It was perfect!
Donna Castellano says
I'm so glad you enjoyed it! One of my faves!! 🙂