Sweet Potato Cauliflower Curry (30 Minutes!)

GFVGVDFNS

Two dinner bowls with Sweet Potato Cauliflower Curry for a speedy plant-based meal

It’s time for another easy, plant-based meal that’s flavorful, healthy, and super delicious. Let’s do this!

Parchment-lined baking sheet with freshly roasted curried cauliflower

This recipe is simple, requiring just 30 minutes to prepare!

And it’s inspired by an Indian dish called aloo gobi, which typically consists of curried cauliflower and potatoes. While it can be served on its own, I prefer this more saucy inspired version*. Serious yum.

In place of regular potatoes I went with sweet because sweet potato’s flavor lends itself so well to curry! And instead of cooking the cauliflower with the sweet potatoes, I roasted them with sea salt and curry powder until crispy and golden brown. I find roasted cauliflower to have so much more flavor and such better texture than stewed. Plus, once roasted, it acts as the “rice” in this dish to soak up all of that delicious curry sauce.

Stirring together ingredients for vegan Sweet Potato Cauliflower CurryBowls of Sweet Potato Cauliflower Curry with slices of pita bread

For serving, you don’t need much more than some fresh cilantro and lemon juice!

This curry also pairs well with my Vegan Naan if you’re looking for even more heartiness. Or just some classic rice or cauliflower rice would be delicious, too!

Close up shot of Amazing 30-Minute Sweet Potato Cauliflower Curry for a healthy plant-based meal

I hope you all LOVE this dish! It’s:

Flavorful
Hearty
Vegetable-packed
Comforting
Satisfying
& So delicious

This would make the perfect weeknight meal when you want something fresh and hearty on the table fast! It’s delicious on its own, but it would also pair well with this Roasted Vegetable Salad with Chimichurri, Curry Roasted Vegetable and Lentil Kale Salad, Curried Butternut Squash Soup, Curried Butternut Squash Soup, and Curry-Spiced Cashews.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

A cast iron skillet filled with 30-Minute Sweet Potato Cauliflower Curry and a ladle for serving

*Update: Some readers commented that aloo gobi traditionally does not include tomatoes or curry paste, which was a new-to-me idea! I based this recipe off a version I tried in an Indian restaurant that did include tomatoes and tasted very similar to this dish. This is definitely an inspired version! I tend to keep curry paste on hand, which is why I recommended using it in this recipe. However, to keep it more traditional you can instead season with spices (such as turmeric and garam masala) and fresh chilies.

Sweet Potato Cauliflower Curry (30 Minutes!)

A cauliflower sweet potato curry inspired by aloo gobi with sweet potatoes and roasted cauliflower! Simple ingredients and 30 minutes required for this delicious, hearty plant-based meal!
Author Minimalist Baker
Print
Plate with naan, roasted cauliflower, and Sweet Potato Cauliflower Curry
4.95 from 53 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

CAULIFLOWER

  • 1 head cauliflower, loosely chopped, large stems removed (~5 cups or 535 g)
  • 2 Tbsp (30 ml) coconut or avocado oil (if avoiding oil, sub water)
  • 1 Tbsp (3 g) curry powder
  • 1/4 tsp sea salt

CURRY

  • 1 Tbsp coconut or avocado oil (if avoiding oil, sub water)
  • 2 medium shallots (diced)
  • 3 Tbsp fresh ginger (minced)
  • 6 cloves garlic (minced // ~3 Tbsp as original recipe is written)
  • 4 Tbsp red curry paste*
  • 2 medium sweet potatoes (peeled and chopped into small bite-size pieces)
  • 1 tsp curry powder (plus more to taste)
  • 1/4 tsp sea salt (plus more to taste)
  • 1 28-oz can diced tomatoes (if unsalted, you’ll add more salt to the dish)
  • 1 14-ounce can full-fat coconut milk (sub light for less fat)
  • 1-2 Tbsp coconut sugar
  • 2 Tbsp lemon juice (to taste)

FOR SERVING optional

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size). Add cauliflower and season with oil (or water), curry powder, and sea salt.
  • Toss to combine and bake for 15-20 minutes or until golden brown and slightly crispy on the edges. Set aside.
  • In the meantime, heat a large pot over medium heat. Once hot, add water or oil, shallot, ginger, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add curry paste and stir to combine. Cook for 1 minute. Then add sweet potatoes, curry powder, and salt. Stir to coat and cook for 2 minutes uncovered.
  • Add tomatoes, coconut milk, and coconut sugar and stir to combine. Increase heat to medium high until it reaches a very low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until sweet potatoes are tender. Stir occasionally.
  • In the last minutes of cooking, add lemon juice and stir. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
  • Remove lid and turn heat off so the mixture can thicken slightly. To serve, divide roasted cauliflower between serving plates and top with desired amount of curry. Fresh cilantro and lemon juice make an excellent garnish. This dish is great on its own, but it's also delicious with rice, cauliflower rice, or vegan naan.
  • Leftovers will keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or in the microwave) until hot and bubbly. Cauliflower and curry can be stored together.

Notes

*Nutrition information is a rough estimate calculated with oil instead of water, lesser amount of coconut sugar, and without sides or toppings.
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 485 Carbohydrates: 31.7 g Protein: 7.5 g Fat: 39.9 g Saturated Fat: 32.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 857 mg Fiber: 8.3 g Sugar: 15.6 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. Rob says

    I have made dozens of your recipes and honestly, this one tops them all (and I am not even a huge curry fan)! Perfect balance of flavors. My husband was practically licking the plate! I even shared with our neighbors and they loved it, too! Thanks!

  2. Megan Clarkson says

    This was amazing- thanks. I added spinach, turmeric, paprika and madras curry powder as extras. Delicious.

  3. Tina says

    Made this last night for a mixed family: vegan me, vegetarian husband, Omni 23 yo son.
    It is a keeper! Delicious! Looking forward to leftovers tonight!
    Due to Covid 19 pantry limitations here are my modifications: 16 Oz bag frozen cauliflower I sprayed lightly with cooking spray so curry powder & salt would stick & roasted at 350° for 15 minutes & turned up to 400° for another 5 minutes.
    Green curry paste instead of red.
    Added a teaspoon of cornstarch mixed with a little water & added at the end to thicken slightly.
    Used 1/2 sweet onion instead of shallots.
    Served with brown rice cooked in instant pot & sautéed soy curls.

  4. Erika Carpenter says

    I made this tonight with green curry paste instead of red curry paste. I added peas and cashews on top, as well. It was amazing! Everyone in my family loved it! Thank you!

  5. PSteggie says

    Quick, easy, delicious as is my usual experience with the wonderful Minimalist Baker. Next time I make it I will try only one can of tomatoes and see if I like it better. I think the tomato completely masked the coconut milk. Still, it was delicious.

  6. Mary Anne says

    This is my second time making this dish. My family loves this curry. It is easy to double and great for leftovers. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary Anne. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Colleen says

    OMG!! This was so delicious, it changed my outlook today. My skeptical family loved it too. I never post reviews but this deserved it. Took me a lot longer than 30 minutes but totally worth it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Colleen! We’re so glad you and your family enjoyed it! xo

  8. Catie says

    I am fresh on the mostly plant based eating bus and I made this as my Sunday night easy meal for the week. The smells, flavors and colors are bright and fragrant, and zippy! I added chickpeas that I cooked in almost no time in my instant pot, which may truly be the greatest gift my husband ever got us! I plan to have it over brown rice and just love knowing it’ll be there waiting for me after busy days and meal cooking for my kids. Thank you!

  9. Nyah Stanfield says

    Very delicious! I added 2 tablespoons + a sprinkle more of coconut sugar, and a little more salt for the cauliflower. The curry powder I used was quite spicy, so I’d use less spice for the cauliflower next time. If you love spice, add more! If you’re spice-sensitive, then don’t use as much spice as the recipe says. This meal was very good, very flavorful! Having rice with it definitely elevates it, but if you’re not having grains, then the meal will be delicious on its own too. This meal actually took me closer to an hour and a half to make- but that may be because I should have prepared the ingredients beforehand! :) I’d definitely recommend this recipe!

  10. Laurie says

    So I listed all of the ingredients that I had in the house into google and this recipe came up. Perfect for my vegan husband. I subbed onions for the shallots and green curry for the red curry…but otherwise followed the recipe exactly. It was SOOOOOOOOOOOO good! Mine didn’t thicken in the end, so I served it over rice with the cauliflower. I would make this again in a heartbeat! Thank you!

  11. Tina says

    This was delicious! Didn’t have shallots or a ton of ginger on hand but it still turned out great. Used some onions to make up for the lack of shallots. Garnished with cilantro. Will make again, especially for vegetarian friends. Also great to impress omnivores. A big winner and not at all challenging to make.

  12. Nicole says

    This was DEEEEEELICIOUS!! I made the curry with Indian yellow curry paste as my local WF was out of the Thai red curry paste I usually always have on hand. As I type this review, I’m already planning for when I can “healthfully” heat up another serving! ? Thank you!!!

  13. Magpye says

    Thanks for the recipe. I had a bag of sweet potatoes and a couple of cauliflower in my fridge I knew I had to do something with soon. Your site is a life saver. I hate wasting food. I needed soup for breakfasts and a friend who is down with a bug. So I exchanged an onion for the shallots I didn’t have and added chicken broth to soup it up. I practically danced when I found a little jar of red curry paste in the depths of my pantry. The results are spectacular and I am delighted.

  14. Jessica McLaws says

    This recipe was fantastic and is my new favorite curry. We added 2 cans of chickpeas for some protein and about a cup of frozen peas for extra veggies. I forgot to add the lemon juice, but other than that followed the recipe exactly. Thanks for another delicious meal!

  15. Tara says

    So delicious! I have tried a few other curry recipes, and I always end up coming back to this one! I also added chickpeas for some more protein. One of my favourite vegetarian meals.

  16. Anouk says

    Ever since we became vegetarians, this has been my husband’s favorite recipe! We switch things up, and often use pumpkin instead of sweet potato, which is a perfect combination as well :) Thank you so much!

  17. Carol says

    I just made the sweet potato cauliflower curry for dinner and followed the recipe all the way because you haven’t let me down yet!

    Sensational! My husband and I are both vegetarians and both thought it was quite good.

    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carol. We are so glad you and your husband enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  18. Lorena says

    The baked cauliflower tastes amazing, but the sweet potato with tomato states too strong to tomato. I didn’t like it. If you love the strong taste of tomato this recipe definitely for you.

  19. Laurie says

    I made this last night and loved it to death! I think it’s my favorite of your curries. I added some kale toward the end and served it with golden turmeric rice. It was so good! I am going to roast some more cauliflower tonight for left overs. Thank you Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laurie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  20. Deana says

    We made this tonight and followed the recipe pretty much exactly but for some reason it was way too spicy. It must be the curry paste I have but we couldn’t even finish our dinner – we will have to try and add a few things to cut the spice.
    I still feel like this recipe deserves 3.5-4 stars because the sauce was lovely and the texture of everything excellent until the heat lingered, so i have to assume it was an error on my part.

  21. Emily says

    I made this tonight! >To Die For!< I tweaked the ingredients to fit what I had (I rarely look at a recipe ahead of time & just Google recipes containing what I have & tweak the rest LOL). Fresh tomatoes instead of canned. Maple syrup instead of coconut sugar. No oil. Baked the cauliflower for much longer – about an hour! (maybe it took longer bc I put it in a casserole dish to fit it in my tiny (RV) oven so it was layered). Added unsweetened shredded coconut. Used a package of Massaman curry paste (Kanokwan brand). For my littles, I made a separate pot of all the ingredients except the curry (too spicy). Oh. My. Stars. I think this is a new staple! Lol. And I've found what I'll make my friends who need a helping (pun) of a meal! Also, I'm putting flour to soak now to make your naan tomorrow! Thank you!! Xoxo

  22. Xanthia says

    Can I just say thank you for sharing all the amazing recipes that you do. I was unsure about going vegetarian but your recipes dispel that myth that vegan and vegetarian food is for rabbits ahahahahah. Am a vegetarian teenager and just made this. It was so easy but sooo good!!! I used Ayam Red Curry paste. Even my sister who turned her nose up at the idea tried some and was surprised at how good it was! Anyway thank you!!! :)

  23. Jennifer Whitman says

    I made this tonight and it was delicious. It took the sweet potatoes more like 40 minutes to soften up. I added kale and orange and red bell peppers. It was amazing. Thank you.

  24. Rachel says

    Seriously. Delicious. It says it serves four… but let’s be honest… a serving size of 2 is more accurate because I couldn’t not have seconds haha! So much flavour and amazing heat. Already looking forward to making more!

  25. Ian says

    HOLY COW! Made this for the 1st time a couple days ago…. mind blown……. such incredible flavour! Accidentally added carrots as I was thinking about another recipe and realized it to late until they were in the pot. I think it added something to it. I’ve made a lot of dishes on this site and this is my new #1. Love these recipes!

  26. Yve says

    When my husband and I first found this recipe, we loved it so much that we made it twice in one week! Delicious! Thank you!

  27. Kendall Stark says

    Hi, Dana! I just made this for lunch, and it is SPECTACULAR! I had never cooked with coconut milk before, and I must say, I am happily surprised. The sauce is so creamy, and I love the sweet potatoes. The only thing I didn’t like was the bitterness of the cauliflower. Any idea how I could tone that down the next time? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kendall! Cauliflower that is overcooked can grow bitter, so err on the side of under-doneness. If the florettes are fork tender but still somewhat firm, the cauliflower is fully cooked. Hope this helps!

  28. Jessi Summers says

    This was really tasty! I haven’t had curry in a long time because I’m always worried it’ll be too spicy (for me, since I’m a wimp), but this smelled divine while I was making it and I’m so glad I had it! The only change I made was using almond milk instead of coconut milk, since I don’t like coconuts and already had the almond, and the jar of curry paste I got fell a little short of the written amount. Might have been for the best, though, I was sniffling while enjoying it the whole time.

    Since the recipe’s fine, I’m not going to change the rating, but I do want to add this is only a 30 minute meal if everything is already cut up and ready to go. With whole ingredients and chopping things up while preparing, it took closer to an hour. This was fine for me since I made it as a weekend lunch, but would have been very frustrating if I was trying to make it as a weeknight dinner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessi! Glad you enjoyed the recipe! I just want to clarify that the listed prep time does not always include additional prep that happens while other ingredients are cooking. Hope this helps!

  29. Sara says

    The dish tastes great! My coloring was much more of an orange rather than the bright red your dish had. I was wondering why…could it be the type of coconut milk used?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara! It may have been the curry paste! For curry paste I’ve tried a number, but I tend to enjoy Thai True brand because I love lemongrass and ginger (I recognize that’s not a true reflection of Indian curry, but it is delicious nonetheless). A more traditional way to season this dish would be with fresh ginger and/or garlic, and a blend of spices (think turmeric, fresh chilies, garam masala, etc.).

  30. Mo says

    Positively DOPE. Most of my curry recipes start to taste the same. This one stands out as different, savory, heartwarming, and easy to make it batches (I double everything so I have food for my work lunches).

    We had a friend over who was doing W30 and she was raving about it, too! I modified it slightly to make the Whole30 compliant (no naan or coconut sugar). For a little extra protein, we added an over-easy egg on top of each bowl. Everyone felt full and satiated, which is a major win when hosting a dinner get-together.

    After reading so many of Dana’s recipes, it was great to finally make one of her creations…and love it as much as I hoped I would! Thank you, Dana!

  31. Caro says

    I don’t have coconut sugar….would ordinary sugar or maple syrup be okay to use as a substitute? Looking forward to having a go at making this recipe!

  32. Kevin Dahlhausen says

    I made this tonight and it is amazing. Very filling and comforting on a cold night. The minced ginger is particularly nice as it provides little chunks of flavor as you bite into them.

  33. ALESSANDRA says

    I don’t care whether this recipe is Indian, Thai, neither or both – it is delicious and I’m so glad it’s posted here! My sweet potatoes took longer to cook, more like 35 min. Served it with brown jasmine rice. I agree the prep took longer than the recipe indicates, but I could tell that before reading the comments.

  34. Michelle says

    Awesome recipe! I substituted green curry paste because I was out of red curry paste. It was absolutely delicious (although a bit too spicy and that is saying something because I love spicy!)! Dana, all of your curry dishes are amazing. Thank you for sharing your recipes :)

  35. Eli says

    This was incredible!! I’ve just gotten into cooking, and have loved making one of your recipes a week. This is one of my favorites for sure! Thank you for making cooking accessible and attainable for the first time in my life!!!

  36. Sachimata says

    If you have to bake the cauliflower 20 mins., and then the stew for 20 mins that’s 40 minutes right there, what to speak of the prep time. This isn’t a 30 minute prep.

    • LP says

      Since you are roasting the cauliflower separately from the stewed potatoes, they should each finish around that same 20 minute mark, giving you 10 minutes to chop the cauliflower, potatoes and aromatics!
      Made it today and it turned out nicely, lots of flavour, a bit wetter than I normally make my curry, but it left lots of sauce to soak up with the roasted cauliflower!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sachimata! LP touched on this above, but I just want to clarify that the listed prep time does not always include additional prep that happens while other ingredients are cooking. Hope this helps clarify the recipe prep time!

  37. Kelsey says

    Made this curry for dinner and it was delicious! Highly recommend! I only used 1 14.5 oz can of diced tomatoes and it worked well.

  38. Chanel says

    I had a purple cauliflower from the farmer’s market on hand this weekend and made a large batch of this curry. It is incredibly delicious and satisfying! Since we are only a two human (and one feline) household, half of it went straight to the freezer. The cauliflower texture will probably suffer a bit, but since I contemporaneously made a large pot of vegan Caldo Verde (Portuguese Potato and Chard Soup), there is only so much food we can consume in one week.

  39. Tara says

    Oh my goodness! I feel like I hit the jackpot with this recipie, it’s soooooo yummy and comforting! Quick and healthy too, quite excited to add this to my go to meal ideas.

    Made exately as the recipe called for, except less sugar only used 1/2 tsp as we’re watching our sugar intake.

    Thank you for another awesome recipie!

  40. Kara Lombard says

    I have made this curry three times in three weeks. I’m obviously obsessed. I used squash the second time which was also good but it’s best with the sweet potato and cauliflower. Thanks for my new favorite!

  41. Kelsey says

    I made this for dinner last night and it was amazing, even my fussy partner loved it! (and that is saying something).
    So happy to have leftovers for lunch today!

  42. Amy says

    This looks amazing. How do you get it so vibrantly red?? I’d have to use less curry paste and powder as I can’t do really spicy. Would this mean I lose some of the colour?

  43. Corey says

    Super yummy! Even on a steamy night. I love spice, but had a feeling the 4 Tbsp of red curry paste might be a bit much for me. I used two and may only use one next time. I had to up the, in my case, maple syrup, since I didn’t have any coconut sugar and it tasted great! I agree with a poster above on the prep and total time though. Took me an hour start to finish

  44. Bianca says

    Hello

    This recipe is amazing! I doubled it because it went so fast last time. I didn’t bother with cauliflower and I added regular potatoes too.

  45. Asianet bangalore says

    I love this recipe. Making it for the 2nd time in two weeks – and I never do that. So easy and so yummy. One caveat to folks out there – if you use a mix of wild rices, it needs to be cooked a bit longer. Not sure how much longer actually because I needed to serve it so finished off the rice portion in the microwave. Going to do white rice like the recipe calls for this time.

  46. Ida Moser says

    As usual, Dana’s creativity shines through. Easy to prepare and flavors are phenomenal. I’m a huge fan of Dana’s and this recipe will be yet another repeat for me!

  47. Katlin says

    Tried this recipe and loved it! I used two large sweet potatoes and paired it with sprouted rice and it served six easily. It’s mild and sweet, very coconut-y. I would consider roasting a little extra cauliflower. Also very delicious as leftovers because the flavors marinate overnight.

    Thanks, Dana!

  48. Kate Wilson says

    EHERMEHGERD.

    This was crazy delicious.

    Life has been busy and I haven’t been cooking as much as I would like lately. I made this for the fam last night, winner winner! This recipes reminded me all the reasons I love your recipes so much. I love eating this type of healthy, easy, delicious food. I used half the amount of red curry paste since the jar I have is spicy and it was perfect for my small kids. We had a ripe avocado on top and served it on quinoa. Just way too delicious.

    Love your recipes!

  49. lani says

    i really loved this dish but there is no way you could prep this in 5 minutes. Just peeling the potatoes and chopping the ginger takes that long. However, it was fabulous. Do you think you could use soy milk with coconut extract in place of the full fat coconut milk. Would it be too runny?

  50. Laura says

    Would anyone mind if I smack Andrew. These recipe purists have a lot of judgmental nerve. I live with one of these purist and my eyes get tired of rolling, bababababa…

  51. Stephanie says

    So easy and flavorful! I left out the ginger, garlic, and coconut sugar and it was still wonderful. Your blog has become my go-to, Dana!

  52. Laura says

    Greetings! I think your recipe is perfect. I can tell, and I will be making this in the near future.
    I think the “purists” should simmer down and not be so up tight. Life is too short.
    I live with one of those purists and they can all kiss my tomato plant, Bahahahahahaha…..
    Take care…

  53. Rachel says

    WOW. This is the best curry I’ve ever made and may be one of the best I’ve ever had. We will be having it often!!

  54. Kim says

    Dee-licious! I used white potatoes in lieu of the sweet potatoes, added green peas & served it over brown rice. Great flavors that paired wonderfully with roasted cauliflower. A definite keeper!

  55. Leigh says

    Recipe was DELICIOUS. Gobbled it up. Hubby loved it. Flavors were great, everything went together perfectly. My only issue is that the timing of the recipes (not just this one but lots on this website) seems to be off. There is no way this is a 30 minute recipe. How can you say this is only 5 minutes of prep time for this recipe? We found that it took us about 15 minutes, maybe more. And my husband and I were working together. We aren’t kitchen novices and we know how to chop things quickly and efficiently. It takes 5 minutes just to chop the cauliflower. Maybe it’s 5 minute prep time if everything comes pre-chopped in a bag, but not if you’re chopping fresh ingredients. If you factor in all the chopping, from the cauliflower to the sweet potatoes to the ginger, all that, then factor in the garlic (we used a press for that), there’s no way you can say it’s 5 minutes of prep time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leigh! We are glad to hear you and your family enjoyed the recipe! I will mention though that the listed prep time does not always include additional prep that happens while other ingredients are cooking. Hope this helps clarify the recipe prep time!

  56. Johnny Stewart says

    Finally got a chance to make this recipe; the cauliflower came out just like the picture and it was hard not to eat all of it before the other parts of the recipe were done. In fact, I think the cauliflower would be a perfect appetizer option if you hang with folks that like to lick curry sauce off their fingers; like me. Sauce was perfect, did not have to tweak it at all, just followed the recipe.

  57. Punjabi Yakhni Pulao says

    This was a great dish. I used a more potato for delicious taste., and the whole family enjoyed it. It is definitely worth trying, and I will be making it again.The taste and recipe method are amazing.Before this, I made Punjabi Yakhni Pulao For my Mom his taste also awesome.

  58. Claire says

    I just made this for my entire family and it was a HUGE hit! The sauce itself has an amazingly deep flavor for the short amount of cook time! Thank you so much for this recipe! :) :)

  59. Molly says

    I’m making this for dinner as I type this. I can’t stop sampling it! I noticed that mine is not as vibrant red as the pictured version (although making it look good is always where I seem to fail). I’m wondering if there is a specific brand of red curry paste and/or curry powder that you used that made it that beautiful color? It tastes amazing either way… I’m just striving for perfection.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For curry paste I’ve tried a number, but I tend to enjoy Thai True brand because I love lemongrass and ginger (I recognize that’s not a true reflection of Indian curry, but it is delicious nonetheless). A more traditional way to season this dish would be with fresh ginger and/or garlic, and a blend of spices (think turmeric, fresh chilies, garam masala, etc.).

  60. Elina Kukk says

    I was really hungry yesterday and wanted something good and quick and vegan. . .and this was the first thing I found. It was so good that I still saw it in my dream. Thank god I still have two servings left. Thanks!! <3

  61. Andrew says

    I’m a big fan of Minimalist Baker, but this is a Thai red curry with Indian vegetables, not an Indian dish at all (let alone Aloo Gobi). Thai curries are built with pastes and coconut milk, while Indian curries use dry spices and broth (except for some South Indian curries, which use coconut milk but never paste). I’m not saying this recipe looks bad and I completely support fusion recipes, but you should be educating your readers on the differences between cultures and cuisines, not confusing them. At best this is a missed opportunity. At worst it’s propagating the ignorant idea that all Asian people are the same and there’s no need to respect their unique backgrounds (kind of like calling all Hispanic and Latino people “Mexicans”). Please do better, I love this site!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Andrew, thanks for the feedback. I definitely never intend to misinform or confuse people with my recipes. I’m genuinely just trying to create delicious, healthy food for people to enjoy at home. Based on my research of this dish and in sampling it at restaurants, I was under the impression it could be served a number of different ways, my version being one of them (obviously with my own twists). But, I do recognize there’s a big difference between the way curry dishes are prepared in various countries and I’m still learning the nuances there. Thanks for the explanation. And if you try this dish I hope you enjoy it!

    • Cheryl says

      Whoa buddy take it easy there is no need to give this lady an ear bashing she is doing her best to make life easier for everyone.
      And make quick and simple meals for our fast paced lives and Healthy too !!!

      Dana Don’t let this guy stop you from doing a great job you go girl ?

  62. Mary says

    yes! my mother cooked this recipe for dinner and we loved it! There are so many vegan options and even if I am not vegan I love them!

  63. Cassie Autumn Tran says

    Vegan curry always sounds amazing! I LOVE that this is made with sweet potatoes because I prefer them over regular white potatoes! Pairing this curry with some steamed lentils and brown jasmine rice would probably be amazing!

  64. Kaylyn says

    I just made this and it’s awesome. I also added some chili garlic paste for some heat because I’m pregnant and all I want Ian spicy. Perfect!

    • Gail says

      Thai red curry paste again in an Indian dish. This would be Sweet Potato Curry with Roasted Cauliflower. Not “AlooGobi” which is an Indian dish.

    • Rhonda says

      My local Indian restaurant serves this dish with a curry that includes tomatoes. Isn’t variety between recipes just the darndest thing?!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Ha! I feel the same way. Our favorite Indian restaurant serves it with tomatoes – never had it dry!

        • Rt says

          I’m Indian and I can certify that we make aloo gobi both dry and with tomatoes. I prefer with tomatoes. This looks like a great recipe and I can’t wait to try it :)

  65. Natalie Harney says

    I am so making this for dinner next week! I love roasted cauliflower so much (despite not being its biggest fan steamed/boiled) – I mean roasting makes every vegetable tastier.

    – Natalie

  66. Alexandra Molnar says

    This sounds so delicious I HAVE to make it this coming weekend! I love Indian “cuisine” and Aloo Gobi is one of my favourites besides Palak Paneer!