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This Indian-inspired Cauliflower and Sweet Potato Curry recipe is hearty and comforting. Warmly spiced with cumin, juicy tomato, savory mushrooms, and creamy coconut, it’s chock full of delicious veggies. It’s the one-pot, deeply nourishing, dairy-free dish you need in your life.
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Table of Contents
- Why You’ll Love This Cauliflower Sweet Potato Curry with Mushroom
- Ingredients for Sweet Potato Mushroom Curry
- How to Make Cauliflower Sweet Potato Curry
- Toni’s Recipe Tips for Indian-Inspired Curry
- FAQs for Sweet Potato Curry
- Serving Suggestions
- Storage Instructions
- More Yummy Vegan Curry Recipes
- Cauliflower Sweet Potato Mushroom Curry Recipe
Why You’ll Love This Cauliflower Sweet Potato Curry with Mushroom
This nutrient-packed curry recipe will blow you away with its robust flavors, sweet creaminess, and mouthwatering aroma! It’s so satisfying and budget-friendly, you may find yourself adding it to the weekly meal routine. And it’s super meal prep friendly, too, keeping well in the fridge for up to a week and freezing well for months! Plus, it’s flexible so you can change it up with whatever veggies you have on hand.
The best part? This one-pot dish is so hearty and nourishing. The ingredients are fiber-rich, protein-packed, and filled with antioxidants and vitamins. You can know you’re feeding your body and family well with this one!
Serve over a brown basmati rice (or rice of your choice)! I like serving with peas for a boost of protein, but cooked chickpeas mixed into the curry are delicious, too. For a yummy side, try vegetable pakora, lentil patties, or some soft vegan naan to sop up the delicious curry.
Ingredients for Sweet Potato Mushroom Curry
How to Make Cauliflower Sweet Potato Curry
- First, heat oil in a deep skillet or pan, over medium heat, and sauté cumin seeds and mustard seeds until the mustard seeds begin to pop and cumin sizzles.
- Then, add ginger, chile, and onion and cook for 2 to 3 minutes or until the onion starts to soften and brown. Add mushrooms until they soften, and then add tomatoes. Cover the pan and cook for 3 to 4 minutes, until the tomatoes start to break down.
- Next, turn the heat to medium-low, then add sweet potato, cauliflower, coconut milk, and turmeric and stir to combine. Cover the pan and let it sit undisturbed for 5-10 minutes until the sweet potato and cauliflower are tender.
- Finally, season with salt, pepper, and lemon juice, then garnish with cilantro.
Toni’s Recipe Tips for Indian-Inspired Curry
- Chop uniform sizes: Chop the cauliflower, sweet potatoes, and mushrooms in equal sizes to ensure that they all cook evenly.
- Cook the spices: Make sure to cook the cumin and mustard seeds for a few minutes until they bloom into the oil. It will make the curry so flavorful.
- Reduce spiciness: If you want your curry to be less spicy, remove the seeds from the chile pepper before adding them. If you are not fond of spicy food but still want to try this recipe, you can omit the chiles altogether.
- Room temp coconut milk: Make sure that your coconut milk is at room temperature before using it, or else it will curdle, and your curry sauce will not be as smooth and creamy.
- Thinner sauce: If you want to make the sauce a bit thinner, you can add a splash of vegetable broth or water.
FAQs for Sweet Potato Curry
It can be that you are less generous with the aromatics and spices used in this recipe. Do not skimp on them, as they create the best flavor base for the curry dish.
It can be that you have not simmered it in medium-low heat enough or your onions and tomatoes are too chunky.
You can add some cornstarch to quickly thicken the sauce if it is too thin for your liking. Remember, to use full-fat coconut milk and to let the dish simmer for best results.
Serving Suggestions
- Rice: Serve over your preference of rice or grains like fluffy white rice, basmati rice, or brown rice (how to cook brown rice here) or for more protein, quinoa.
- Bread: Serve alongside flatbread like naan or this easy no knead bread.
- Protein: I like it with crispy pan-fried tofu, vegan kabobs, or vegan chick’n.
- Salad: On the side, like vegan cucumber raita, a simple side salad like fattoush salad, etc.
Storage Instructions
Fridge: This recipe can be kept in the fridge for a week and can easily be reheated in the microwave or stovetop.
Freezer: If you are making a big batch, you can place the rest in a freezer bag/Souper cubes and store it for up to 3 months.
More Yummy Vegan Curry Recipes
Vegan Dinners
Bean Sprouts Curry
Vegan Dinners
Coconut Chickpea Curry Soup
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Dinners
Butternut Squash Curry
If you tried this cauliflower and sweet potato curry recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Cauliflower Sweet Potato Mushroom Curry
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Ingredients
- 1 tablespoon of whole cumin seeds
- 1 tablespoon of whole brown mustard seeds
- 1 tablespoon of vegetable oil
- 1 tablespoon of finely chopped ginger
- 1 serrano chili pepper finely chopped (remove seeds if you prefer mild)
- 1 medium yellow onion, chopped
- 3-4 crimini or button mushrooms sliced
- 1 ½ cups of tomatoes diced (1 can of diced tomatoes will work)
- 2 cups of sweet potato, diced (or yukon gold potato, or winter squash)
- 2 cups of cauliflower cut into florets
- 1 can of coconut milk ~13.5-ounce can
- 1 teaspoon of turmeric
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of lemon juice
- ¼ cup of fresh cilantro, chopped
Instructions
- In a deep skillet, over medium heat, combine the cumin seeds, mustard seeds, and oil. Heat until the mustard seeds begin to pop and cumin sizzles. Add the ginger, chile, and onion and sauté for 2-3 minutes, until the onion begins to soften and brown. Add mushrooms and sauté until they begin to soften and release their juices. Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes.
- 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 the fridge for up to a week, also freezes well.
Notes
- Chop the cauliflower, sweet potatoes, and mushrooms in equal sizes to ensure that they all cook evenly.
- Make sure to cook the cumin and mustard seeds for a few minutes until they bloom into the oil. It will make the curry so flavorful.
- If you want your curry to be less spicy, remove the seeds from the chile pepper before adding them. If you are not fond of spicy food but still want to try this recipe, you can omit the chiles altogether.
- Make sure that your coconut milk is at room temperature before using it, or else it will curdle, and your curry sauce will not be as smooth and creamy.
- If you want to make the sauce a bit thinner, you can add a splash of vegetable broth or water.
My mate asked me twice to make sure I keep this recipe – that’s how outstandingly delicious it is! I’m a “use what you have” person, substituted a few things. Dijon mustard instead of mustard seeds, ground cumin instead of cumin seeds, finely diced local farm fresh turmeric instead of tumeric powder, and added small cubes of locally made soft tempeh that we had to make it extra filling and more protein. I laughed because this is one of the best curry recipes yet none of the ingredients are curry powder ;-). So healthy and good – nearly all of the ingredients we already had from our local farm CSA, thank you!
That says a lot! Thanks so much for sharing your subs 🙂 I hope you and your mate continue to enjoy the recipe!
Thanks for this great recipe.
So glad you enjoyed this yummy curry!
Just made this and we loved it served on rice. You can adjust(or omit) chilli peppers to your taste. Definitely a “keeper”.
Right?! Such a great recipe to repeat each week!
I made this last night and it was very good! Pretty easy to make too. I love tofu so I added in tofu along with the sweet potatoes and cauliflower, and that turned out well! Served it over rice. I’ll definitely be making this again!
Looks like a perfect winter meal! Thank you for sharing!