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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Roasted Cauliflower Curry with Sweet Potatoes

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This Roasted Cauliflower Curry with Sweet Potatoes is perfectly seasoned with Indian spices. It makes for a wonderful main dish served over rice, or as a side dish paired with a hearty stew or salad. It’s healthy, vegan and gluten-free too!

roasted cauliflower curry with sweet potatoes topped with cilantro, served on a white plate

I absolutely love roasted cauliflower. I enjoy it most often straight from the oven with a little salt and pepper.

But I decided to give my typical roasted cauliflower some added flavor by turning it into a curry with sweet potatoes.

This recipe is a satisfying, tasty, and hearty dish full of vitamins, nutrients, and fiber. It tastes like you’ve been cooking it all day and yet it takes less than 40 minutes from start to finish, and that includes roasting the cauliflower!

This dish was big hit with my family. My husband loved it with brown rice and whole wheat naan, and the kids enjoyed the bite sized pieces of cauliflower and sweet potato.

closeup of roasted cauliflower curry with sweet potatoes topped with cilantro, served on a white plate

Tools and Equipment You’ll Need for This Recipe

ingredients for roasted cauliflower curry with sweet potatoes

How to Make Roasted Cauliflower Curry – Step by Step

Step 1: Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.

Step 2: While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.

onions and ginger sauteeing in a pan

Step 3: Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds.

spices added to pan with onion and ginger

Step 4: Add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.

tomatoes and sweet potatoes added to pan

Step 5: Remove cauliflower from oven and add to the pot stirring well to combine.

cauliflower added to pan

What makes this Roasted Cauliflower Curry healthy?

  • Rich in Vitamins and Nutrients: Sweet potatoes and cauliflower are loaded with vitamins and minerals. Sweet potatoes are high in iron, calcium, selenium, and they’re a good source of B vitamins and vitamin C. Cauliflower is a good source of antioxidants. It’s also a good source of vitamin C, vitamin K, calcium, potassium, and magnesium.
  • Low Calorie: One large serving of this delicious dish is only about 170 calories. Full of heart healthy vegetables it’s a satisfying dish that you can enjoy guilt-free!
  • High in Fiber: Sweet potatoes are naturally high in fiber. You’ll get 7 grams of fiber in one serving of this dish. That’s more than 1/5 of your recommended daily fiber! Most Americans are not getting their recommended fiber, however, simply adding more veggies into your diet will help you easily reach your 25 grams of recommended fiber.

Will kids enjoy this Roasted Cauliflower Curry?

This roasted cauliflower curry is a nutritious kid friendly meal. The spices and seasoning are flavorful without being spicy. Sweet potatoes are a kid friendly veggie, and the cauliflower is soft and caramelizes when roasted making it slightly sweet.

roasted cauliflower curry with sweet potatoes topped with cilantro, served on a white plate with a fork

How do you know when cauliflower is cooked?

When roasted cauliflower is cooked it should have a nice caramelization. It should be easily pierced by a fork, but you don’t want it to be too soft. It can also be a bit too firm if not cooked properly. You want it to turn out al dente for the perfect consistency.

What makes curry yellow?

Yellow curry gets its color from turmeric. This curry has turmeric like other yellow curries. Turmeric is an excellent spice to use in cooking because not only does it create a beautiful depth of flavor in curries, but it also has numerous health benefits from anti-inflammatory properties to improved memory function.

roasted cauliflower curry with sweet potatoes topped with cilantro, served on a white plate

What do you serve with Roasted Cauliflower Curry?

You can serve this dish as a main when paired with brown rice. Or it can be served as a side dish. This dish pairs well with the following…

  • Naan (Plain, Garlic, or Whole Wheat are all great options)
  • Brown or Basmati Rice
  • Quinoa
  • Green Salad
  • A Hearty Soup or Stew

Top Tips for Making Roasted Cauliflower Curry

  • Roast the Cauliflower first. By the time the cauliflower is done roasting it will be time to add it to the pot.
  • Reduce the amount of oil to reduce the total calories. Instead of using 2 tablespoons of oil use 2 teaspoons (1 tsp for the cauliflower and 1 tsp for sauteeing the veggies in the pan).
  • Cut the cauliflower into small bite sized pieces. This will speed up the roasting time, and make this super easy for little people to enjoy too!
  • If you really love the flavor of coriander you can increase the amount of coriander seeds.
  • This recipe doesn’t need much added salt. Taste before adding any additional salt.
  • For some extra protein, add one 15oz can of chickpeas (rinsed & drained) to the dish (note: if you do this, you will have to increase the spices to taste to add flavor to the chickpeas)
forkful of roasted cauliflower curry with sweet potatoes topped with cilantro, served on a white plate

Check-Out these other Curry Recipes!

If you have tried this Roasted Cauliflower Curry, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

roasted cauliflower curry with sweet potatoes topped with cilantro, served on a white plate with a fork
Print Recipe
5 from 5 votes

Roasted Cauliflower Curry

This Roasted Cauliflower Curry with Sweet Potatoes is perfectly seasoned with Indian spices. It makes for a wonderful main dish served over rice, or as a side dish paired with a hearty stew or salad.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4
Calories: 167kcal
Author: Anjali Shah

Ingredients

  • 2 tbsp olive oil divided
  • 1 medium onion chopped
  • 1 tbsp fresh ginger grated
  • 1.5 tsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 medium tomato chopped
  • 1 medium sweet potato peeled and cut into 1 inch chunks
  • 1 large head of cauliflower cut into bite size florets

Instructions

  • Preheat oven to 420 F. Chop cauliflower into bite size pieces. Toss in 1 tbsp of olive oil. Place on sheet pan, and roast for 15 minutes.
  • While cauliflower is roasting add 1 tbsp of olive oil to a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes.
  • Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds. Then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes.
  • Remove cauliflower from oven and add to the pot stirring well to combine.

Notes

Top Tips for Making Roasted Cauliflower Curry
  • Roast the Cauliflower first. By the time the cauliflower is done roasting it will be time to add it to the pot.
  • Reduce the amount of oil to reduce the total calories. Instead of using 2 tablespoons of oil use 2 teaspoons (1 tsp for the cauliflower and 1 tsp for sauteeing the veggies in the pan).
  • Cut the cauliflower into small bite sized pieces. This will speed up the roasting time, and make this super easy for little people to enjoy too!
  • If you really love the flavor of coriander you can increase the amount of coriander seeds.
  • This recipe doesn’t need much added salt. Taste before adding any additional salt.
  • For some extra protein, add one 15oz can of chickpeas (rinsed & drained) to the dish (note: if you do this, you will have to increase the spices to taste to add flavor to the chickpeas)

    Nutrition

    Calories: 167kcal | Carbohydrates: 23.3g | Protein: 5.4g | Fat: 8g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 847mg | Fiber: 7.2g | Sugar: 6.5g

    Posted In…

    Entrees ·

    From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

    24 responses to “Roasted Cauliflower Curry with Sweet Potatoes”

      • Thank you! 🙂 It honestly didn’t take that long – the prep/active time was about 30-45 min – but then both dishes need to sit and cook for a while, so I’d say the total time was about 1 hour 15 min.

      • Oh yeah! I love Kichari – the Lentil Stew recipe is definitely similar to it – but I chose to make it more like a daal vs. a rice dish. But you can totally turn it into a rice dish. I like the idea of adding sweet potatoes to Kichari though! I’ll have to try that next time 🙂

    1. I want to come over for dinner, too! It was awesome meeting you at FoodBuzz this weekend. Hope you are doing well and that you had an excellent weekend.

      • It was so great meeting you too! And you are MORE than welcome to come over for dinner anytime you’re in the bay 🙂 Btw – I still think the name of your blog is the cutest thing ever 🙂 Looking forward to reading your posts!

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