Cauliflower Sweet Potato Mushroom Curry

2015-02-11
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

This savory curry is rich with flavors of cumin, tomato, and coconut, and chock full of delicious veggies. You can change the veggies you add, based on what you have on hand, just keep the flavoring combinations the same and you’re good to go. I served this with brown basmati rice with peas mixed in for a boost of protein, though you could also add cooked chickpeas to the curry and that is also very good. On the side are our vegetable pakora, oven baked chickpea flour fritters, and everything is drizzled with tamarind sauce (though Sriracha is a great alternative).

Ingredients

  • 1 Tbsp whole cumin seeds
  • 1 Tbsp whole brown mustard seeds
  • 1 Tbsp finely chopped ginger
  • 1 serrano chili pepper, finely chopped (remove seeds if you prefer mild)
  • 1 medium yellow onion, chopped
  • 2 cups sweet potato, diced (or yukon gold potato, or winter squash)
  • 3-4 crimini or button mushrooms, sliced
  • 2 cups cauliflower, cut into florets
  • 1.5 cups tomatoes, diced (or 1 can ok)
  • 1 can coconut milk
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon juice
  • 1/4 cup fresh cilantro, chopped

Method

Step 1

In a deep skillet, over medium heat, combine cumin seeds, mustard seeds, and 1 Tbsp of medium high heat oil. Heat until mustard seeds begin to pop and cumin sizzles. Add ginger, chili, and onion and sauté for 2-3 minutes until onion begins to soften and brown. Add mushrooms and sauté until they begin to soften and release their juicees. Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes.

Step 2

On medium low heat, add sweet potato, cauliflower, coconut milk, and turmeric and stir well to combine. Cover pan and let cook undisturbed for 5-10 minutes until sweet potato and cauliflower are tender. Season with salt, pepper, lemon juice and cilantro and stir well. Serve with rice of choice, or bread if you prefer. Keeps well in fridge for up to a week, also freezes well.

 

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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Comments (3)

  1. posted by GEA on February 25, 2015

    Hi Renee,

    I have been cooking some of your recipes and so far they’ve all been excellent. We used to do a balance diet of meat and veggies, but since I’ve discovered this website my family and I have become more on the vegetarian side. Thank you for sharing your great recipes.

      Reply
    • posted by Renee Press on February 26, 2015

      So happy to hear you’re enjoying them! Thank you for taking the time to comment. Hope they keep nourishing you and your family!

        Reply
  2. posted by Natalie on August 24, 2017

    If omit the coconut milk, do you recommend adding some other liquid?

      Reply

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