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!
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!
You can serve this Cauliflower Sweet Potato Mushroom Curry with rice or grains of choice or 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.
Photos by Alfonso Revilla
Teodora Grujic says
Looks like a perfect winter meal! Thank you for sharing!