Vegan Sweet Potato Cauliflower Curry Recipe

vegan sweet potato and cauliflower curry

This vegan sweet potato and cauliflower curry takes 30 minutes to make for an easy, nutritious meal. It is tasty thanks to the addition of red curry and coconut milk.

Rarely has a touski given such a good result. Do you know allkis? It’s really simple, we take “touski stays in the fridge” and do what we can with it. Usually it gives a more or less interesting result, like fried rice or pasta with vegetables, But with a little imagination, you can work miracles with hardly any effort.

The beauty of this spicy sweet potato curry is that it can be prepared in one pot, all in about 30 minutes. No dishes? We like that. In reality, it doesn’t matter to me because I hardly ever wash the dishes.

I have brought together several of my favorite foods in this impossible to miss recipe: sweet potato, cauliflower, red curry, coconut milk, coriander … As always, use the vegetables of your choice (squash, white potatoes, zucchini, mushrooms ).

Red curry paste often contains fish or other seafood, so care should be taken with the label. I sometimes buy “prepared” vegan, when I find it in the supermarket, which means that it already contains lots of spices, ginger, etc.

Otherwise, I still have a big jar of practically pure red curry paste that I bought in the Asian market a few years ago. I keep it in the fridge and it seems to be immortal! It must be because it is spicy in ti-pepère.

If you use one of the kind, use a little less, at the risk of burning your taste buds. It’s also less salty, so you’ll need to adjust to your liking.

The curry is sustaining enough to make a complete meal, but you can serve more people or top up a leftover by adding jasmine rice. I also advise you to serve it with naan bread or a pita, just to scrape the sauce at the end. It’s much more chic than my technique of licking the bowl until it’s spotless. It is also a recipe that we make regularly when we receive, or that we send to our friends who ask for easy recipes.


Vegan Sweet Potato Cauliflower Curry Recipe

vegan sweet potato and cauliflower curry

This vegan sweet potato and cauliflower curry takes 30 minutes to make for an easy, nutritious meal. It is tasty thanks to the addition of red curry and coconut milk.

  • Author: Amy Tjia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Vegan
  • Method: Main Course
  • Cuisine: American



  • 1 head cauliflower, loosely chopped, large stems removed (~5 cups or 535 g)
  • 2 Tbsp (30 ml) coconut or avocado oil (if avoiding oil, sub water)
  • 1 Tbsp (3 g) curry powder
  • 1/4 tsp sea salt


  • 1 Tbsp coconut or avocado oil (if avoiding oil, sub water)
  • 2 medium shallots (diced)
  • 3 Tbsp fresh ginger (minced)
  • 6 cloves garlic (minced // ~3 Tbsp as original recipe is written)
  • 4 Tbsp red curry paste*
  • 2 medium sweet potatoes (peeled and chopped into small bite-size pieces)
  • 1 tsp curry powder (plus more to taste)
  • 1/4 tsp sea salt (plus more to taste)
  • 1 28-oz can diced tomatoes (if unsalted, you’ll add more salt to the dish)
  • 1 14-ounce can full-fat coconut milk (sub light for less fat)
  • 12 Tbsp coconut sugar
  • 2 Tbsp lemon juice (to taste


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size). Add cauliflower and season with oil (or water), curry powder, and sea salt.
  • Toss to combine and bake for 15-20 minutes or until golden brown and slightly crispy on the edges. Set aside.
  • In the meantime, heat a large pot over medium heat. Once hot, add water or oil, shallot, ginger, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add curry paste and stir to combine. Cook for 1 minute. Then add sweet potatoes, curry powder, and salt. Stir to coat and cook for 2 minutes uncovered.
  • Add tomatoes, coconut milk, and coconut sugar and stir to combine. Increase heat to medium high until it reaches a very low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until sweet potatoes are tender. Stir occasionally.
  • In the last minutes of cooking, add lemon juice and stir. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
  • Remove lid and turn heat off so the mixture can thicken slightly. To serve, divide roasted cauliflower between serving plates and top with desired amount of curry. Fresh cilantro and lemon juice make an excellent garnish. This dish is great on its own, but it’s also delicious with rice, cauliflower rice, or vegan naan.
  • Leftovers will keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or in the microwave) until hot and bubbly. Cauliflower and curry can be stored together.


  • Serving Size: 4
  • Calories: 485 kcal
  • Sugar: 15.6 g
  • Sodium: 857 mg
  • Fat: 39.9 g
  • Saturated Fat: 32.8 g
  • Carbohydrates: 31.7 g
  • Fiber: 8.3 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg

Keywords: vegan sweet potato and cauliflower curry

Vegan Sweet Potato Cauliflower Curry Recipe | Amy Tjia | 4.5