Sweet Potato Cauliflower Curry
I like making this Sweet Potato Cauliflower Curry with cauliflower, sweet potatoes, and tomatoes. It is perfectly seasoned with Indian spices and comes together in about 40 minutes as a main dish over rice or a side with a hearty stew or salad. This curry is healthy, vegan, and gluten-free while keeping the flavors rich and satisfying.
Servings: 4
Calories: 167kcal
Ingredients
- 2 tbsp olive oil divided
- 1 medium onion chopped
- 1 tbsp fresh ginger grated
- 1½ tsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp turmeric
- 1 tsp salt
- ⅛ tsp cayenne pepper optional
- 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, cayenne if using, 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
- My #1 Secret Tip for this recipe is to roast the cauliflower separately before adding it to the curry. I have found that this brings out a deeper, nutty flavor and keeps the florets firm instead of mushy. Roasting also concentrates the natural sweetness of the cauliflower, which balances perfectly with the tender sweet potatoes and spices in the curry.
- Even Cuts: I always make sure to cut the cauliflower and sweet potatoes into even pieces. This helps them cook evenly and prevents some pieces from being mushy while others are undercooked.
- Spice Toasting: I like to toast the spices in oil before adding the vegetables. This brings out their full flavor and makes the curry taste richer.
- Sweet Potato Timing: I add the sweet potatoes a few minutes before the cauliflower. This way they have time to soften without falling apart by the end of cooking.
- Stir Halfway Through: I give the vegetables a quick stir about halfway through roasting. This helps them brown evenly and prevents sticking to the pan.
- Resting Flavor: I let the curry sit for a few minutes after cooking. I have found that the flavors deepen and mix together while it rests, making the dish taste even better.
Nutrition
Calories: 167kcal | Carbohydrates: 23.3g | Protein: 5.4g | Fat: 8g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 847mg | Fiber: 7.2g | Sugar: 6.5g