Sweet Potato & Cauliflower Curry
Vegetarian | Meal Prep
Some meals just work any time of year.
This Sweet Potato & Cauliflower Curry is one of them — warm, flavorful, nourishing, and surprisingly simple to make. It’s packed with vegetables, plant-based protein, and bold spices, then finished with creamy coconut milk and fresh cilantro.
It’s the kind of meal that feels comforting… without being heavy.
Why This Curry Works
✔ Vegetarian + gluten free
✔ Packed with flavor
✔ Great for meal prep
✔ Budget-friendly ingredients
✔ Easy to customize
✔ Even better the next day
This is one of those recipes you make once — and keep coming back to.
Easy Variations
- Add spinach or kale at the end
- Swap chickpeas for lentils
- Make it spicier with more jalapeño or chili flakes
Chef Tip: Let your spices cook for a minute before adding liquid. It wakes them up and builds way more flavor into the dish.
You will love these recipes too!
Simple Ingredients List
- Sweet potatoes
- Cauliflower
- Chickpeas
- Onion
- Garlic
- Ginger
- Jalapeño
- Dried Spices
- Tomatoes
- Vegetable Broth
- Coconut milk
- Fresh cilantro
Perfect for Meal Prep
This is where it really shines.
- Stores well in the fridge
- Flavors deepen overnight
- Easy to reheat
- Freezes well
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
You will love these recipes too!
Join your friends and get new recipes, pro tips and kitchen hacks sent right to your email. I won’t spam you, promise!
PLUS be the first to get free downloads, e-books and interview links!
Thanks for being here! - Kat
Sweet Potato & Cauliflower Curry
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
This sweet potato and cauliflower curry is vegetarian, gluten free, and full of flavor. Made with coconut milk, chickpeas, and warm spices.
Ingredients
- 1 medium yellow onion, small diced
- 1 jalapeno, seeds removed and minced
- 1 (2 inch) piece of ginger, peeled and chopped
- 5 garlic cloves, roughly chopped
- 1/4 cup coconut oil (or other neutral oil)
- 1 tablespoon each cumin and curry powder
- 2 teaspoons each garam masala, ground coriander and smoked paprika
- 1 teaspoon sea salt (more to taste at the end)
- 2 tablespoons tomato paste
- 1 14oz. can crushed tomatoes (I used fire roasted for added flavor)
- 2 medium sized sweet potatoes, peeled and small diced (1/2 inch cubes)
- 1/2 head of cauliflower, cut into bite sized pieces
- 1 14oz. can chickpeas, drained
- 1 14oz. can unsweetened coconut milk (full fat is best)
- 1 cup vegetable stock/broth
- juice from 1 lime
- 1/4 cup fresh cilantro, roughly chopped
Get Recipe Ingredients
Instructions
- In a food processor or blender, process the onion, jalapeno, ginger and garlic – until it’s finely chopped and almost like a paste consistency.
- Heat a large dutch oven or heavy duty skillet over medium heat. Add the coconut oil, cumin and curry powder and cook for 1 minute. Add in the onion and jalapeno mixture and cook for 5-6 minutes or until most of the liquid is gone – stir occasionally.
- Add in the remaining spices (garam masala, ground coriander, smoked paprika and salt) and tomato paste. Stir to combine and cook for 1 minute.
- Stir in the crush tomatoes, sweet potatoes, cauliflower, chickpeas, coconut milk and vegetable broth. Bring to a simmer and turn the heat to low (keep the mixture on a light simmer – a few rapid bubbles at a time). Cover and cook for 10 minutes or until the sweet potatoes are softened. Uncover and cook for 5 more minutes.
- Stir in the lime juice and taste test for salt – sprinkle in a little at a time if needed. Garnish with cilantro.
Notes
Double the recipe to meal prep and store in a glass container in your freezer. Be sure to let cool completely before adding into containers and placing in your freezer. Remember to label the container.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
Latest on Instagram
Sign up...I'll send you a FREE e-book to make your week easier!
