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!
Servings: 4 servings
Calories: 295kcal
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.
Nutrition
Calories: 295kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 363mg | Potassium: 889mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10003IU | Vitamin C: 38mg | Calcium: 82mg | Iron: 5mg
