A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about.
A nice cozy plant-based vegan cauliflower curry to pull through the last bits of winter here. I feel like I’ve been saying that for a month already but we’re having a bit of a cold snap right now. The number of curries on the blog don’t reflect how often I make it, mostly because it’s a little tricky to photograph.
I shared a potato pea curry last month but before that it’d been over three years, hah. This is more of an everyday dish instead of a very carb-filled treat, with lots of chickpeas, sweet potato, and greens. I served it with spelt naan but you could use brown rice or quinoa instead if you prefer, or to speed things up a bit.
Cauliflower is ultra cheap right now so I’m using it in everything – it’s only been around a buck for a whole head. I don’t think I’ve ever tried adding it to a curry before but it turned out so well, and the end colour is really pretty. I know I should probably have sprinkled a little cilantro on top, but it’s impossible to find at this time of year. If you have some then add it!
Overall it’s pretty simple dish, just using spices that are easy to find in regular grocery stores with some canned tomatoes and coconut milk, but it tastes like it took ages to make. This is at the top of my list for curries now. Want something like this but don’t have cauliflower around? Try my chickpea, sweet potato, and kale curry.
How to make this cauliflower curry
It doesn’t get much easier than this. Cook the onions, then the sweet potato and cauliflower to brown a bit, then the garlic and ginger. It should smell really good once they hit the pan. The spices go in next and just have a quick stir to wake them up and remove bitterness.
Toss everything else in – tomatoes, coconut milk, chickpeas, and vegetable stock, then simmer for about half an hour. Stir in the greens, and serve it up! Super simple and delicious.
More Curries and Indian inspired recipes
Vegan Chickpea, Sweet Potato, and Kale Curry
Vegan Pumpkin Chickpea Stew
Curried Tomato Soup with Coconut Milk
Sweet Potato, Spinach, and Chickpea Slab Pie
Mango Coconut Lassi
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Cauliflower, Sweet Potato, Chickpea Curry
A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this healthy curry with naan or rice for a plant based comfort food meal that you can feel good about.
Ingredients
- 2 teaspoons coconut oil
- 150 grams / 1 medium yellow onion, diced
- 350 grams / 1 medium sweet potato, diced
- 300 grams / 1/2 head cauliflower, small florets
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric, grated (1/2 teaspoon dried)
- 1 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1 tablespoon apple cider vinegar
- 400 gram can chopped tomatoes
- 250 ml / 1 cup vegetable stock or water
- 125 ml / 1/2 cup full-fat coconut milk
- 400 grams / 2 cups cooked chickpeas
- 70 grams / 3 cups rucola or spinach
Instructions
- Heat a large pot over medium with the coconut oil. Add the onion and cook for a couple of minutes, or until translucent.
- Add the sweet potato and cauliflower and cook for another 5 minutes to brown slightly.
- Stir in the garlic and ginger, cook for a minute, then add the spices and stir for 30 seconds.
- Add the apple cider vinegar followed by the tomatoes, vegetable stock, coconut milk, and chickpeas. Bring to a low boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are softened.
- Taste and add seasoning as needed, remove from the heat, and stir in the greens to wilt. Serve hot with naan or your grain of choice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 13gSaturated Fat: 9gUnsaturated Fat: 3gSodium: 830mgCarbohydrates: 46gFiber: 14gSugar: 12gProtein: 15g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Jessica says
This sounds delicious and I would really love to try it, however I don’t have a large pot to cook it in. How would it do in a crock pot?
Alexandra | Occasionally Eggs says
Hi Jessica, I’m afraid I don’t have a crock pot and can’t give much advice on this. I’m sure it would work well as long as you can brown the ingredients a bit before putting it on to simmer, though!
Ruth Burley says
Got any nutrition specs for this recipe?
Alexandra | Occasionally Eggs says
Hi Ruth,
Sorry, I don’t do the nutrition input for the recipes. If you’d like to find out, you can put the recipe through a nutrition/calorie calculator. Thanks for your interest!
Alexandra
Mei says
Wow this is so good! I made it Sunday night for meal prep and was worried about the veg going all mushy as it sat in the fridge but everything stayed nice and crisp and fresh til the next Saturday. Thanks so much, I’ll be making it again soon.
Karen says
Thanks for this recipe Alexandra! I made it this evening and my husband and I thoroughly enjoyed it! My quantities may have been a bit different but it was super tasty, light and Spring-like! Thank you – I really appreciate you sharing this : )
DENISE says
Yum! This was easy and so tasty! I didn’t even have to run to the grocery store. Had all the ingredients on hand.
Thanks for sharing 😋
Julie says
Could you use chickpeas in the can?
Alexandra | Occasionally Eggs says
Absolutely! I just mean cooked as in not dried chickpeas, so either canned or cooked at home is good. Just rinse them well if using canned.
Ruth says
I was searching for a recipe to use up some cauliflower and sweet potatoes that I had and came across yours. My husband and I both like curry so I thought it was worth a try. Wow! So tasty!! I am making it again this week when I’m hosting a group of ladies for lunch – I’m sure they’ll love it too! This will now be on my regular rotation.
camilla keeling says
Absolutely delicious! Thank you… I’ll definitely be making this again….served with a punchy pear and date chutney and sourdough naan…
Christine M says
Made this for my family this evening with frozen cauliflower and spinach, really delicious. We will be adding it to the regular rotation. Thank you!
Sarah says
Made this last night and added a chilli for extra spice. Super filling and healthy with all of the veggies. Very enjoyable meal 🙂
Jane says
Our family found this recipe during our stay at home period this spring. . It has become favourite and we make it at least every couple of weeks. I use some chopped kale from my garden instead of spinach and just toss it in during the last few minutes of cooking.