It’s time for another easy, plant-based meal that’s flavorful, healthy, and super delicious. Let’s do this!
This recipe is simple, requiring just 30 minutes to prepare!
And it’s inspired by an Indian dish called aloo gobi, which is typically 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.
For serving, you don’t need much more than some fresh cilantro and lemon juice!
I hope you all LOVE this dish! It’s:
& 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!
*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.
- 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
- 1 Tbsp (15 ml) coconut or avocado oil (if avoiding oil, sub water)
- 2 shallots, diced (~45 g)
- 3 Tbsp (12 g) minced fresh ginger
- 6 cloves garlic, minced (3 Tbsp or 16 g)
- 4 Tbsp (60 g) 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 (793 g) can diced tomatoes (if unsalted, you’ll add more salt to the dish)
- 1 14-ounce (414 ml) can full-fat coconut milk (sub light for less fat)
- 1-2 Tbsp (12-24 g) coconut sugar
- 2 Tbsp (30 ml) lemon juice (to taste)
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. 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.