Cauliflower & Sweet Potato Curry

Have you tried white sweet potatoes? They’re spectacular, especially with Indian flavors. They have a more crumbly texture and are less sweet than the orange or purple sweet potatoes; which makes them crispier and thus perfect for savory cooking! And they look exactly like potatoes, while packing in some serious nutrition!

Tonight it’s the classic combination of cauliflower & potatoes.

1 head of cauliflower, broken into florets
2 sweet potatoes, peeled and chopped
1 onion, peeled and chopped
2 medium tomatoes, chopped
2 tbsp oil
3 cloves garlic, finely chopped
1″piece ginger, peeled and finely chopped
3 green chillies, halved lengthwise
2 dried bay leaves
1 tsp coarse salt
1 tbsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tbsp garam masala powder
a handful of cilantro, washed and chopped


Pre-heat oil in non stick pan over medium heat for about a minute. Add cumin seeds. As soon it starts toasting, add garlic, ginger and green chillies. Fry for a couple of minutes.

Next add the bay leaves, turmeric, coriander and garam masala powders. Fry for a few seconds.

Add chopped onions, and mix thoroughly. Cook until the onions are soft, about 5 minutes.

Then add in tomatoes and measured salt. Mix, and cook for about 6-8 minutes until the tomatoes soften and you now have a “masala” base.

To this, add the chopped sweet potatoes, cover and cook for 5 minutes.

Next add in the cauliflower florets, mix everything together thoroughly and cook over medium heat for about 10-12 minutes, until both the cauliflower and the sweet potatoes are cooked perfectly; firm, yet tender.

Finish with chopped cilantro, and serve with your favorite Indian bread or grains.

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