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!


– 1 tbsp of whole cumin seeds – 1 tbsp of whole brown mustard seeds – 1 tbsp of vegetable oil – 1 tbsp of finely chopped ginger – 1 serrano chili pepper finely chopped – 1 medium yellow onion, chopped – 3-4 crimini or button mushrooms sliced – 1 ½ C of tomatoes diced – 2 C of sweet potato, diced (or yukon gold potato, or winter squash) – 2 C of cauliflower, cut into florets – 1 can of coconut milk ~13.5oz  – 1 tsp of turmeric – ½ tsp of salt – ½ tsp of black pepper – 1 tsp of lemon juice – ¼ C of fresh cilantro, chopped

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.