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. Skip to the recipe →
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.
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- 1 tablespoon 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
- 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.