This cauliflower sweet pootato curry is a quick and comforting vegan dinner loaded with spicy goodness.

INGREDIENTS LIST FOR THE CAULIFLOWER SWEET POTATO CURRY

  • 2 1/2 cups diced sweet potato (about 1 pounds)
  • 1/2 head of cauliflower
  • 1 small can diced tomatoes
  • 1 tablespoon coconut oil (or any oil you prefer)
  • 1 medium onion, chopped
  • 2 cloves garlic
  • Red chili pepper flakes, to taste
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 tablespoon grated fresh ginger
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • Fresh chopped cilantro, for garnish
  • DIRECTIONS
  • 1. To make the cauliflower sweet potato curry: In a food processor, add onion, garlic, red chili pepper flakes, turmeric, coriander, cumin, cinnamon, and ginger. Pulse until you obtain a coarse paste. Set aside
  • 2. Heat the coconut oil in a large pot over medium heat. Add your homemade curry paste onion and sauté for 1 minutes, stirring constantly with a stainless steel spoon (turmeric will stain a wooden spoon).
  • 3. Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. Add vegetable broth and coconut milk.
  • 4. Bring to a gentle simmer, lower heat and cover. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. Adjust seasoning with salt and pepper.
  • 5. Serve the cauliflower sweet potato curry on its own, garnished with fresh chopped cilantro, or over basmati rice topped with crushed nuts, cilantro, and lime wedges. Enjoy!