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Warm-spiced and totally comforting, this Indian-inspired Cauliflower Sweet Potato Mushroom Curry recipe is rich with flavors of cumin, tomato, coconut, and chock full of delicious veggies. It is a one-pot, super healthy, dairy-free dish that will blow you away with its creaminess, robust flavors, and mouthwatering aroma!
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The Best Cauliflower Sweet Potato Mushroom Curry
This nutrition-packed curry recipe is for keeps. It is so delicious and practical, you will find yourself adding it to your weekly meal routine. Plus, 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. We 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, which is also very good. On the side we like to have vegetable pakora, oven-baked chickpea flour fritters, and everything is drizzled with tamarind sauce (though Sriracha is a great alternative). It is a definite must-try!
Ingredients Used
How to Make Cauliflower Sweet Potato Mushroom Curry
- 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. 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.
- 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. Season with salt, pepper, and lemon juice, then garnish with cilantro.
Tips when Making Cauliflower Sweet Potato Mushroom Curry
- 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.
Frequently Asked Questions
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 to your liking. Remember, to use full-fat coconut milk and to let the dish simmer for best results.
What Should I Make with it?
- All the ingredients used in this recipe are budget-friendly and naturally vegan. They are easy to swap and tweak depending on your liking or availability of ingredients.
- All you need is one pot and 40 minutes to make this creamy, veggie-filled curry dish. It’s a fuss-free, simple recipe that you can enjoy for lunch or dinner.
- It’s fiber-rich, protein-packed, and filled with antioxidants and vitamins. Your family will praise you for its deliciousness, and your body will thank you!
- If you are making your weekly meal plan, then this recipe is perfect! It keeps well in the fridge for up to a week, also freezes well for months.
Looking for more curry dishes? You’ll also enjoy my Brussels Sprouts Curry, Butternut Squash Curry, and Vegan Coconut Curry with Apples.
Serving and Storing Notes
You can serve this Cauliflower Sweet Potato Mushroom Curry with rice (how to cook brown rice here) or grains of choice or bread (like this easy no knead bread) if you prefer. It will go well with naan or pita bread for a lighter meal. This recipe can be kept in the fridge for a week and can easily be reheated in the microwave or stovetop. If you are making a big batch, you can place the rest in a freezer bag and store it for up to 3 months.
Cauliflower Sweet Potato Mushroom Curry
Equipment
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.
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!