Cauliflower Sweet Potato Mushroom Curry

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!

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!

Why 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.

Ingredients Used

• Spices - We used cumin seeds, brown mustard seeds, and turmeric to give the Cauliflower Sweet Potato Mushroom Curry a warm, earthy, nutty taste and a great amber color.
• Vegetables - This recipe calls for mushrooms (you can use cremini or button), tomatoes, sweet potato, and cauliflower. You can swap and use other veggies like Yukon gold potato, winter squash, broccoli, leafy greens, and carrots. You can also add some beans, grains, and legumes you like.
• Aromatics - A curry is not the same without ginger, onions, and chile pepper for a zesty and savory flavor base.
• Coconut milk - Is added to make the curry sauce rich and creamy. Use full-fat if you really want it thick.
• Seasonings - Add salt, pepper, and lemon juice to further accentuate the flavors and make your curry irresistibly good!
• Cilantro - For garnishing
• Vegetable oil - You can use any like canola, sunflower, or grapeseed oil.

How to Make Cauliflower Sweet Potato Mushroom Curry

1. 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.
2. 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

1. Why does my curry taste flat? 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.
2. Why is my curry runny? It can be that you have not simmered it in medium-low heat enough or your onions and tomatoes are too chunky.
3. How can I thicken my curry? 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.

Serving and Storing Notes

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.

If you like this Curry dish, they these too!

1. Brussels Sprouts Curry - The curried brussels sprouts, potatoes, and carrots coated with a warm-spiced coconut curry sauce infused with tahini and sesame seeds are simply irresistible!
2. Butternut Squash Curry -  It is the ultimate comfort food loaded with vibrant and nutritious ingredients that will warm your bellies without making you feel stifled and heavy.
3. Vegan Coconut Curry with Apples - You will be pleasantly surprised by how hearty and creamy this dish will turn out to be. It has layers of warm flavors and textures from the chopped apples and vegan sausages coated in a lightly spiced coconut curry sauce.
4. This Potato Curry is filling, nutritious, and delicious. It makes for the perfect meal any day of the week!

Photos by Alfonso Revilla

Cauliflower Sweet Potato Mushroom Curry

Renee Press

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!

4.82 from 22 votes

Print Recipe Pin Recipe

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

Equipment

• ▢
  Measuring spoons
• ▢
  Measuring Cups

Ingredients

  

1x2x3x

• ▢ 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.

Nutrition

Calories: 295kcalCarbohydrates: 26gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 363mgPotassium: 889mgFiber: 5gSugar: 7gVitamin A: 10003IUVitamin C: 38mgCalcium: 82mgIron: 5mg

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