• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
Pasta Romesco
Beetroot Burger
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Sweet Potato & Cauli Curry

by Roxy, So Vegan February 18, 2019February 19, 2019
February 18, 2019February 19, 2019
Vegan Sweet Potato Cauliflower Curry

Full disclaimer: this is sweet potato and cauliflower curry is our new favourite recipe!

It delivers on everything you’d want from a curry.

It’s spicy, filling and the best thing is it’s super easy.

And the pickled red onion really lifts the dish, adding a lovely sharpness that perfectly balances the heat from the curry.

Don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is out right now. 

Roxy & Ben

Sweet Potato & Cauli Curry

Sweet Potato & Cauli Curry 🌶
Full recipe: sovegan.co/spcurry

Posted by So Vegan on Monday, 18 February 2019

Vegan Sweet Potato Cauliflower Curry

Sweet Potato Curry

Serves: 4 people Prep Time: 20 minutes Cooking Time: 35-40 minutes 35-40 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Sweet Potato Cauliflower Curry For the sweet potato curry:

  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp coconut oil
  • 1 red onion
  • 4 garlic cloves
  • thumb of fresh ginger
  • 1 red chilli
  • 250g (8.8oz) fresh tomatoes
  • 350g (12.3oz) sweet potato
  • 350g (12.3oz) cauliflower florets
  • 300ml (10fl.oz) vegetable stock
  • 2 tbsp coconut cream
  • large handful fresh coriander, plus extra for decoration
  • 1/2 lime
  • 300g (10.6oz) basmati rice

For pickled red onion:

  • 1/2 red onion
  • 2 tsp apple cider vinegar

The cupboard essentials:

  • salt
  • pepper

Method

  1. Firstly, prepare the pickled red onion by thinly slicing the half onion and adding it to a small bowl along with the apple cider vinegar. Stir to combine then set to one side to pickle while you make the curry.
  2. Add the cumin seeds, turmeric, coriander seeds and mustards seeds to a pestle and mortar, and grind until fully broken down, then set to one side for later.
  3. Add a tsp of coconut oil to a large saucepan on a medium-high heat. While the saucepan heats up, peel and thinly slice the onion, then add it to the saucepan and fry for 7 minutes, stirring occasionally.
  4. Peel and finely dice the garlic and ginger, slice the red chilli and set a few slices aside for decoration later. Add the garlic, ginger and chilli to the saucepan along with the spices and fry for 3 minutes. Note: if you like your food spicy, add the chilli seeds to the saucepan, too.
  5. Peel and dice the sweet potato into bite-sized pieces, break up the cauliflower into bite-sized florets and dice the tomatoes, then add them all to the saucepan long with the vegetable stock. Bring to the boil then leave to simmer with the lid on for 15 minutes.
  6. Add the rice to a separate small saucepan and cook as per the packet instructions with a pinch of salt.
  7. Remove the lid from the curry and simmer for a further 5-10 minutes until the veggies are soft and most of the liquid has evaporated.
  8. Roughly slice the coriander and add to the saucepan along with the coconut cream, juice from the ½ of lime and season to perfection with salt and pepper. Stir to combine.
  9. Add a serving of rice to each plate, followed by a few spoonfuls of curry.
  10. Top each serving with some coriander leaves, a small handful of pickled red onion and a few slices of chilli. So delicious!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
1 Comment
0
FacebookTwitterGoogle +Pinterest
Previous post
Vegan Spaghetti & Meatballs
Next post
Proper Peanut Butter & Jelly Sandwich

You may also like

Creamy Miso + Coconut Butter Beans

September 22, 2023

One-Pot Pasta + Bean Broth

September 19, 2023

Salad Leaf Pesto Pasta

September 5, 2023

One Pot Lentil + Coconut Curry Soup

August 31, 2023

Cumin-Spiced Cherry Tomatoes + Chickpeas

August 29, 2023

Butter Cauliflower

August 22, 2023

Gochujang Tofu Ramen

August 9, 2023

Pasta Romesco

August 2, 2023

Beetroot Burger

July 4, 2023

Cauliflower Tikka Wraps

May 29, 2023

1 Comment

prezzzie January 12, 2021 - 2:04 am

What could substitute for coconut cream (hav an allergy)?

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 2

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 3

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 4

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact