Sweet Potato Cauliflower Curry (30 Minutes!)

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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 Curry
Bowls 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:

& 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
Plate with naan, roasted cauliflower, and Sweet Potato Cauliflower Curry
4.90 from 68 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days



  • 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 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


  • 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.


*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

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My Rating:

  1. Milo says

    I made it for my parents tonight and they really enjoyed it, definitely 5 stars. I put a little less coconut milk, and I couldn’t find curry powder so I used garam masala and it turned out brilliant.

  2. Jennie Kenney says

    Love this one. The whole family did. I added some chicken for extra protein, otherwise the recipe went as directed. I was amazed at the difference the lemon juice made! Saving for later use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it was a hit with the whole family! Thank you for sharing, Jennie! xo