Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening. 
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!
Chop the sweet potatoes into bite-sized pieces. I cut them into about 1″ cubes.
Cut the cauliflower into bite-sized florets.
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.
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.
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.
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!
Full of the flavor of warm spices this Vegan Oil-free Cauliflower Sweet Potato Curry is perfect for a cool fall or winter evening.
- 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
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Saute the onions until softened. Splash with water or broth if they begin to stick.
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Add garlic and ginger and sauté for about 5-10 minutes.
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Add spices, stir and cook 1-2 minutes.
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Add chickpeas, tomatoes, sweet potatoes, cauliflower, and plant milk. Add broth if you are using it.
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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.
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Add salt and pepper if using. Add any optional ingredients like curry pastes.
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Serve over cooked rice with a garnish of cilantro if desired. Or serve with roti.
I did it both ways and really enjoyed the creamier batch in the lettuce wraps. I had the thicker version in a sandwich and that was great too!
