Cauliflower Curry with Sweet Potatoes

This cauliflower curry is a quintessential Indian meal made with cauliflower and sweet potatoes along with aromatic spices. It’s a classic. It is also a one pot, easy to make healthy and tasty meal.

Along with cauliflower florets I also throw in the stems and leaves to keep it low waste. We love using all parts of the vegetable as best we can.

This recipe also calls for white sweet potatoes. For Indian recipes, I love using the white ones rather than the orange ones because they have a great savory quality to them and aren’t as sweet as the other kinds. They have a more crumbly texture which makes them crispier and thus perfect for savory cooking! White sweet potatoes are especially spectacular with Indian flavors. And they look exactly like potatoes, while packing in some serious nutrition!

Complete the vegan curry meal with roti, fluffy freshly cooked basmati rice, a cup of vegan yogurt, and a few slices of cucumbers & onions. A wholesome meal for the whole family! 🙂

What you need to make Vegan Cauliflower Curry

This cauliflower curry requires only a few ingredients, and you’ll be able to find most of them in your pantry. I recommend using fresh cauliflower, but if frozen is all you have, then go for it! Just be careful with frozen veggies, they tend to release more water, so you may have to cook on higher heat so it doesn’t turn soggy. 

Ingredients:

Veggies:
cauliflower, broken into florets: Add in the tender parts of the stem and the leaves! They’re all edible.
sweet potatoes, peeled and chopped : Use white sweet potatoes. They crisp better and are more savory and fits this dish perfectly.
onion, peeled and chopped: Always recommend using red onions for Indian cooking. The strong onion flavor is much needed to stand up to the spices.
tomatoes, chopped : Use a juicy large tomato variety that are more acidic. The smaller ones tend to be sweeter.

Aromatics & Herbs:
garlic, finely chopped
ginger, finely chopped: Use fresh 
green chillies, halved lengthwise : I’ve used Indian chillies that are similar to birds eye chillies. You can substitute with any green chilli variety, like serranos or even jalapenos.

Spices:
dried bay leaves
cumin seeds
turmeric powder
coriander powder
garam masala powder

How to make Cauliflower Curry

Preheat oil a pan. Then add cumin seeds and toast. Once it starts smelling amazing,  add garlic, ginger and green chillies. Saute until garlic is golden. 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. Then add in tomatoes and measured salt. Mix, and cook until the tomatoes soften and you now have a “masala” base. 

 To this, add the chopped sweet potatoes, cover and cook. Next add in the cauliflower florets, mix everything together thoroughly and cook over medium heat, until both the cauliflower and the sweet potatoes are cooked perfectly; firm, yet tender. Check on them while cooking a few times. Use a few tablespoons of water if needed to deglaze the pan and release those little bits in the bottom.

 

Finish with chopped cilantro, and serve with your favorite Indian bread and rice! I also recommend a side of yogurt, a squeeze of lemon, and a salad of cucumbers & onions. The freshness complements the curry really well.

Cauliflower Curry with Sweet Potatoes

Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 2.8/5

( 5 voted )

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Ingredients

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

Instructions

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 two 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 and rice.

Did You Make This Recipe?

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You can also find me on Instagram and Pinterest @supriyaramankitchen