Go Back Email Link
+ servings

Vegan Cauliflower and Sweet Potato Curry

Spoonful of Plants
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course adapted from Pinch of Yum's Sweet Potato Curry
Servings 4

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.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!