Cauliflower Sweet Potato Curry

Cauliflower Sweet Potato Curry

by Body Complete Rx

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


  1. 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
  2. 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).
  3. Add sweet potato, cauliflower, and tomato and give a quick stir to coat well. Add vegetable broth and coconut milk.
  4. 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.
  5. 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!