Best 5 Cauliflower Sweet Potato Curry Recipes

Venture into a culinary journey where flavors dance harmoniously in a symphony of spices. Discover the vibrant Cauliflower Sweet Potato Curry, a delectable vegan dish that tantalizes your taste buds with its aromatic blend of roasted cauliflower and tender sweet potatoes, all enveloped in a luscious coconut milk sauce. This wholesome curry is not just a feast for the senses but also a nourishing treat for your body, providing a symphony of essential vitamins and minerals.

Embark on a culinary adventure with three additional delectable recipes that promise to expand your culinary horizons. Learn how to craft a flavorful Lentil Curry brimming with protein and fiber, a hearty Chickpea Curry bursting with nutty goodness, and a refreshing Cucumber Raita that adds a cooling touch to your palate. With step-by-step instructions and a treasure trove of tips, these recipes empower you to recreate these culinary masterpieces in the comfort of your own kitchen. Indulge in the vibrant world of flavors and embark on a journey of taste and nourishment.

Let's cook with our recipes!

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Roasted Curry-Spiced Sweet Potatoes and Cauliflower image

This is a quick, easy, and healthy side dish with a little bit of heat.

Provided by ChefLaura

Categories Side Dish Vegetables Sweet Potatoes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 sweet potatoes, peeled and cut into 3/4-inch chunks
½ head cauliflower, cut into bite-size pieces
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon sea salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g

SWEET POTATO-CAULIFLOWER CURRY

Sweet Potato-Cauliflower Curry image

Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)
4 cups fresh cauliflower florets
1 tablespoon finely chopped gingerroot
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (13.5 oz) coconut milk (not cream of coconut)
1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup uncooked regular brown or white rice
1 1/3 cups water
1 teaspoon butter
1/3 cup sliced almonds, toasted
1/3 cup sliced green onions (5 medium)
1/3 cup chopped fresh cilantro

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g

CAULIFLOWER-SWEET POTATO CURRY

Cauliflower-Sweet Potato Curry image

Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green goodness, including baby spinach, edamame, and zucchini, hits the scene, followed by a blast of cilantro and lime juice.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 1h

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons finely minced fresh ginger (from a 2-inch piece)
Kosher salt
2 tablespoons red curry paste, such as Maesri
1 can (15 ounces) coconut milk
1/2 head cauliflower, cut into 1-inch pieces (4 cups)
1 medium sweet potato, peeled and cut into 1-inch pieces (2 cups)
1 zucchini, halved lengthwise and cut into 1/4-inch pieces (2 cups)
1 cup frozen shelled edamame
3 cups packed baby spinach
1/4 cup chopped fresh cilantro
Cooked grains, such as quinoa, and halved limes, for serving

Steps:

Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

CURRIED CAULIFLOWER-SWEET POTATO SOUP

Curried Cauliflower-Sweet Potato Soup image

A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.

Provided by Stephy13

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 small onion, chopped
2 cloves garlic, or more to taste, minced
salt and ground black pepper to taste
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 cups water, or more as needed
1 (14 ounce) can chicken broth
3 sweet potatoes, peeled and chopped
2 cups chopped cauliflower

Steps:

Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 49.4 g, Cholesterol 10.1 mg, Fat 3.6 g, Fiber 8.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 666.5 mg, Sugar 11.4 g

CAULIFLOWER & POTATO CURRY

Cauliflower & potato curry image

Add some spice to your midweek meal with this one-pan vegetarian main course

Provided by Barney Desmazery

Categories Dinner, Main course

Time 55m

Number Of Ingredients 15

Ingredients

2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve

Steps:

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.15 milligram of sodium

Tips:

Choosing the Right Vegetables: Select firm and fresh cauliflower and sweet potatoes. Look for cauliflower with tightly packed florets and sweet potatoes with smooth, unblemished skin.
Cutting the Vegetables: Cut the cauliflower into bite-sized florets and the sweet potatoes into 1-inch cubes. Uniformly sized pieces will ensure even cooking.
Roasting the Vegetables: Preheat the oven to 400°F (200°C). Toss the cauliflower and sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
Making the Curry Sauce: Heat a large pot or Dutch oven over medium heat. Add onion and sauté until softened. Stir in garlic, ginger, and spices (cumin, coriander, turmeric, and chili powder). Cook for a minute to release their flavors.
Adding the Vegetables and Broth: Add the roasted cauliflower and sweet potatoes to the pot along with vegetable broth. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are thoroughly heated through.
Finishing Touches: Stir in chopped cilantro and lemon juice. Season with salt and pepper to taste. Serve the curry over steamed rice or quinoa, garnished with additional cilantro.

Conclusion:

This cauliflower and sweet potato curry is a delicious and nutritious meal that can be easily prepared at home. The combination of roasted vegetables, fragrant spices, and creamy coconut milk creates a flavorful and satisfying dish. It's perfect for a cozy dinner or a healthy lunch. Whether you're a vegetarian or simply looking for a plant-based meal, this curry is sure to delight your taste buds. So, gather your ingredients, follow the recipe, and enjoy a comforting and wholesome culinary experience!