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Potatoes

Vegan Oil-free Cauliflower Sweet Potato Curry

November 7, 2021 by Trish Hall 2 Comments

Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening. Vegan Oil-free Cauliflower Sweet Potato Curry

This is comfort food to me!

You can use pre-cut veggies to make it faster. Chopping veggies isn’t too time-consuming for me, so I like to use fresh, whole cauliflower and sweet potatoes.

Gather your ingredients!

Vegan Oil-free Cauliflower Sweet Potato Curry

Chop the sweet potatoes into bite-sized pieces. I cut them into about 1″ cubes.

Vegan Oil-free Cauliflower Sweet Potato Curry

 

Cut the cauliflower into bite-sized florets.

Vegan Oil-free Cauliflower Sweet Potato Curry

Dice the onions into small pieces. I use this chopper to get it done fast. If you use that link to buy the chopper, I will get a few cents, at no additional cost to you.

If you are using fresh ginger, grate or mince it to a fine paste.

Sauté the onions in a large pot. Add a splash of water or broth if they begin to stick and scrape them up. Continue to cook them low and slow until they soften. Add the garlic and ginger. Cook for about 5 minutes and then add the spices and cook for another minute or so.

Vegan Oil-free Cauliflower Sweet Potato Curry

Add the chickpeas, tomatoes, sweet potato, cauliflower, and plant milk and broth (if using). I like to add the broth because I like there to be plenty of “gravy” to pour over my rice. If you are planning to this eat on roti or in a similar way, you might like it to be a thicker stew and you would leave the broth out or use much less.

Vegan Oil-free Cauliflower Sweet Potato Curry

Bring to a boil, then lower the heat to medium, cover, and simmer for 20-30 minutes. I usually leave the lid cocked to avoid boiling over, depending on the pot I’m using.

Stir occasionally and check sweet potatoes and cauliflower by poking with a fork. You want them tender, but not mushy.

Vegan Oil-free Cauliflower Sweet Potato Curry

Add salt and pepper, if using. You can add the optional curry pastes now or add them to your individual servings to suit each person’s tastes. I add both the red and green curry paste for a nice bit of HEAT, and my mom adds the turmeric paste for additional flavor with no heat.

Serve over cooked rice or with roti for dipping. Garnish with cilantro, if desired.

Pictured below are the pastes from Mekhala. All oil-free, gluten-free and delicious!

5 from 1 vote
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Vegan Oil-free Cauliflower Sweet Potato Curry

Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening.

Course: Main Course
Cuisine: Indian
Keyword: cauliflower, curry, gluten-free, no oil, oil-free, Sweet Potato
Author: Trish Hall
Ingredients
  • 2 cups chopped onion
  • 2-3 cups sweet potato, peeled and chopped into 1" pieces
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 3-4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated or 1/4 teaspoon dried ginger
  • 1 tbsp garam masala can sub curry powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1(15 oz) can chickpeas (about 1.5 cups)
  • 2 (14oz) cans diced tomatoes Don't drain
  • 2 cups plant milk (I used soy) Optional: Add a couple of drops of coconut extract, to mimic the traditional coconut milk.
  • 2 cups veggie broth Optional: I use it because I like lots of "gravy" for serving over rice.
  • 1/4 cup chopped cilantro Optional garnish that I recommend
  • salt and pepper to taste, if desired
  • 3-4 cups cooked rice for serving Optional
  • roti for serving Optional
  • Mekhala curry pastes to taste Optional: See blog post for info
Instructions
  1. Saute the onions until softened. Splash with water or broth if they begin to stick.

  2. Add garlic and ginger and sauté for about 5-10 minutes.

  3. Add spices, stir and cook 1-2 minutes.

  4. Add chickpeas, tomatoes, sweet potatoes, cauliflower, and plant milk. Add broth if you are using it.

  5. Bring to a boil, stir, and then lower heat to medium to simmer, covered for about 20-30 minutes or until cauliflower and sweet potatoes are tender (not mushy). Vent the lid if necessary to keep it from boiling over.

  6. Add salt and pepper if using. Add any optional ingredients like curry pastes.

  7. Serve over cooked rice with a garnish of cilantro if desired. Or serve with roti.

Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening.

 

 

 

Filed Under: Main Dish, Potatoes, Quick and Easy, Recipes Tagged With: cauliflower, chickpea, curry, Gluten-free, No oil, Oil free, Vegan

Oil-free Pesto Potato Salad

July 22, 2020 by Trish Hall Leave a Comment

No more boring potato salad! This Oil-free Pesto Potato Salad is a much more interesting and colorful dish to brighten your picnic table and your tastebuds! 

 

Oil-free Pesto Potato Salad

No long boring story about how I came up with this recipe 😉 I had baby potatoes and some of my pesto sauce in the freezer and decided that they sounded good together. I mean, potatoes and garlic and basil…how can you go wrong?

…

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Filed Under: Main Dish, Potatoes, Potluck, Quick and Easy, Recipes, Salad Tagged With: Gluten-free, Oil free, Pesto, Pot luck, Potato Salad, Potatoes, Salad, Vegan

Vegan Oil-Free Sweet Potato Enchiladas

September 4, 2019 by Trish Hall 1 Comment

Whether they’re served for a holiday gathering or a weeknight dinner, these Vegan Oil-Free Sweet Potato Enchiladas will be a favorite.

Vegan Oil-Free Sweet Potato Enchiladas

You can use corn tortillas (like in the picture above) or if you have a sheet cutter attachment for your KitchenAid Stand Mixer, you can use sweet potato sheets to roll these into delicious enchiladas.

Using the sheet cutter and eliminating the corn in the filling will make them grain-free.  My oldest daughter prefers the sweet potato wrap and my mom prefers the corn tortilla, so I usually do a pan of each.

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Filed Under: Main Dish, Mexican, Potatoes, Recipes Tagged With: Black beans, enchilada, KitchenAid Sheet Cutter, Oil free, Sweet Potato, Vegan

Vegan Potato Soup

August 23, 2018 by Trish Hall Leave a Comment

A soupy and brothy, not creamy or cheesy, flavorful vegan potato soup. It’s so good you’ll want to make a double batch so that you have lots of leftovers.

Vegan Potato Soup

 

Sometimes I want a soup with a bit of chew to it, instead of a creamy, smooth soup.

Fall is coming and I don’t know about you, but I am a big fan of soups for cool fall evenings. To be honest, I am a fan of soups for just about any meal. The possibility of flavors are endless and they generally require only one pot. Who isn’t a fan of only one dirty pot to wash?

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Filed Under: Main Dish, Potatoes, Recipes, Soup Tagged With: Potatoes, Soup, Vegan

Vegan Potato Sauerkraut Casserole

August 21, 2018 by Trish Hall 75 Comments

This vegan potato sauerkraut casserole is a warm, cozy and filling dish that you will love to feed your family and friends.

Vegan Potato Sauerkraut Casserole

 

I’ve recently been eating a lot of potatoes. I mean, A LOT!

Because I follow Dr. McDougall and his starch-based way of eating, I became aware of what he and his wife refer to as “Mary’s Mini.” It is a 10 day re-set that you do by eating only one starch for 10 days. Every meal is that starch with a side of non-starchy veggies. It is intended to be boring, so all the tasty sauces that we know and love are discouraged. Condiments and seasonings are okay.

You choose which starch you want to eat and stick with that the entire 10 days. Because I LOVE potatoes, I chose them and thought I’d never get tired of potatoes.

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Filed Under: Main Dish, Potatoes, Recipes Tagged With: Potato, Sauerkraut, Vegan

Vegan Oil-Free German Potato Salad

August 17, 2018 by Trish Hall 6 Comments

This vegan oil-free German potato salad is a light and tangy potato salad that is tasty as a side dish or a meal. It’s great to share at potlucks!

Vegan Oil-Free German Potato Salad

I have to start by saying that I have never been much of a fan of potato salad.  Especially not the kind with mayonnaise.

My grandma used to make her potato salad with more of a vinegar type dressing and I could eat that. Didn’t love it…but I could eat it.

Over the years I’ve had some potato salads that people said were made the German way…and I thought they were pretty good. They had a vinegar dressing, but dang! It’s made with bacon AND the grease that cooks out of the bacon. My arteries are slamming shut just thinking about it. So I started messing around and came up with something with a similar taste, but without the fat and bacon. Using smoked paprika gives a hint of that smokey bacon-y flavor. You could also add some of your favorite vegan bacon. I make mine with tempeh or mushrooms. Try it!

And I have to say…I really like this potato salad.

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Filed Under: Main Dish, Potatoes, Recipes, Salad Tagged With: German, No oil, Potato

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About Me

  Hi, I'm Trish! Are you looking for delicious plant-based, oil-free, gluten-free recipes? Maybe you’re new to the vegan whole foods way of eating and need some guidance? Do you have some health problems that you are hoping to reverse? No meat, no dairy, no gluten, no oil...what’s left?!? So much ...

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