Vegan Cauliflower and Sweet Potato Curry
Recipe type: adapted from Pinch of Yum's Sweet Potato Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large head cauliflower (or 2 small) cut into florets
  • 1 large sweet potato (cut into small cubes)
  • 2 tbsp red curry paste* (see above)
  • 2 tsp turmeric powder
  • 1 inch piece of fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 shallots (chopped)
  • 1-2 tbsp reduced sodium soy sauce or tamari
  • 15 oz. can full fat coconut milk
  • 1 cup canned chopped tomatoes (in their juice)
  • 1-2 cups reduced sodium vegetable broth
  • 2 cups packed spinach
  • extra virgin olive oil
  • coarse salt
  • chopped peanuts or cashews for garnish
  • fresh basil or cilantro for garnish
  1. Heat olive oil on medium heat in a large soup pot or sauce pan.
  2. Add shallots and saute for about 2 minutes.
  3. Add garlic and ginger and saute until fragrant.
  4. Add in curry paste and turmeric and saute another minute or two.
  5. Add in the sweet potatoes and saute about 2-3 minutes.
  6. Add in cauliflower, coconut milk, tomatoes, broth (just enough to cover vegetables) a pinch of salt and bring to a boil.
  7. Reduce heat and simmer for about 15 minutes until sauce has thickened and vegetables are tender.
  8. Turn off heat and immediately stir in the spinach and allow to wilt.
  9. Stir in the soy sauce.
  10. Top with chopped peanuts or cashews and some fresh basil.
  11. Serve over rice or with warmed naan bread.
Recipe by The Hanging Spoon at