Cauliflower Sweet Potato Mushroom Curry

BY : PUBLISHED : February 11th, 2015 UPDATED: October 25th, 2021

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).

Cauliflower Sweet Potato Mushroom Curry

Renee Press
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. 
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Indian
Servings 4 servings
Calories 295 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

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

Instructions
 

  • 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.
  • 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.

Nutrition

Calories: 295kcalCarbohydrates: 26gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 363mgPotassium: 889mgFiber: 5gSugar: 7gVitamin A: 10003IUVitamin C: 38mgCalcium: 82mgIron: 5mg
Keyword curry, dairy free, dinner, easy, fire and earth kitchen, gluten free, healthy, ideas, indian, leftovers, lunch, meat free, plant-based, recipes, savory, spices, vegan, vegan curry, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Renee Press

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

View all posts by Renee Press