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!
1serrano chili pepperfinely chopped (remove seeds if you prefer mild)
1mediumyellow onion, chopped
3-4crimini or button mushroomssliced
1 ½cupsof tomatoesdiced (1 can of diced tomatoes will work)
2cupsof sweet potato, diced(or yukon gold potato, or winter squash)
2cupsof cauliflower, cut into florets
1canof coconut milk~13.5-ounce can
½teaspoonof black pepper
1teaspoonof lemon juice
¼cupof 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.
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.