With a winning combination of spices and the fresh herbal note of cilantro, this generous meatless main dish will yield no leftover for sure! This cauliflower sweet potato curry is gluten-free, paleo, whole30 friendly.
- 2 1/2 cups diced sweet potato (about 1 pounds)
- 1/2 head of cauliflower
- 1 small can diced tomatoes
- 1 tablespoon coconut oil (or any oil you prefer)
- 1 medium onion, chopped
- 2 cloves garlic
- Red chili pepper flakes, to taste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon grated fresh ginger
- 1 cup coconut milk
- 1 cup vegetable broth
- Fresh chopped cilantro, for garnish
- To make the cauliflower sweet potato curry: In a food processor, add onion, garlic, red chili pepper flakes, turmeric, coriander, cumin, cinnamon, and ginger. Pulse until you obtain a coarse paste. Set aside
- Heat the coconut oil in a large pot over medium heat. Add your homemade curry paste onion and sauté for 1 minutes, stirring constantly with a stainless-steel spoon (turmeric will stain a wooden spoon).
- Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. Add vegetable broth and coconut milk.
- Bring to a gentle simmer, lower heat and cover. Allow the sweet potato and cauliflower to cook all the way through, about 15-18 minutes. Adjust seasoning with salt and pepper.
- Serve the cauliflower sweet potato curry on its own, garnished with fresh chopped cilantro, or over basmati rice topped with crushed nuts, cilantro, and lime wedges. Enjoy!