Sweet Potato Cauliflower Curry (30 Minutes!)

Took much longer than anticipated. The sweet potato takes a long time to cook and cool down.

Incredible recipe, I cook all my own meals and this is going on the recipe list for sure. This was even better than my red lentil Dahl that I have a lot of pride in. I cranked up the spices a bit, and used an authentic curry powder (much better than you will find at a regular grocery store). This might be the best sweet potato recipe, if you love Indian food MAKE THIS!

Hi there! First time poster! Thurs was fabulous! Loved it and my 7 and 8 year old both ate it too!!! I substituted olive oil for all the oils and used light coconut milk (only half a can, so it would be creamy, but not too coconutty). Thank you!

First of all, I just want to say a big THANK YOU for your work. I’ve been on the MB train for a number of years and find that nowadays I primarily use your recipes for all my meals. They are consistently delicious.

I generally do not alter recipes but for this one I did not have coconut milk, so I blended unsweetened coconut flakes and almond milk (haggard I know, but was committed to making it), I ran out of curry powder mid prep, so added a bunch of cumin, garlic/onion powder, garam masala, and coriander. I blended the diced tomatoes for a creamier consistency and added red lentils. It turned out great. Again, I really appreciate what you are doing here, so thank you!

Surprisingly easy, plenty of food for family of 4! Served w/ white rice & naan. Everyone loved it- not too spicy (pleasant heat), good acid/salt, creamy in the right way. Will be making many more times

I have made this a few times and is absolutely delicious. I am always looking for tasty ideas to vamp up my veg!

This was so tasty and easy. I used coconut cream cuz thats all I had and it was super delicious. I also made the “Easy Green Chutney” for a topping and that was amazing too. The only thing was I wanted a protein in it – i think next time I will try throwing some chickpeas in there. Highly recommend. Thank you MB! I love your site use it all the time.

Thanks for the recipe it was delicious. It was light and tasty without being too heavily spiced that i find with some curries. I made it for lunch with a side of red cabbage slaw and spicy buckwheat.

My husband and I made this tonight. Wow it was delicious! Only thing we changed was to add a chopped jalepeno (my husband likes spice) and some sweet red pepper. The dish was good with the roasted cauliflower on top. I also made some 2-ingredient yogurt naan bread topped with garlic oil & parsley to serve with it. This definitely is one more of your recipes that’s a KEEPER!

Well, this is damn delicious. I’m a big fan of (a) cauliflower and (b) anything caramelized, like the onions and cauliflower in this. Roasting the cauliflower is the special touch for that extra flavor. Winner, winner, curry dinner!

We loved the flavor of this! Followed the recipe exactly and can’t wait to make it again!

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!

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

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.

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!

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.

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

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.

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!

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!

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!

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.

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!!!

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.

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!

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.

Great recipe! Thanks for sharing!

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!

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.

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.

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

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!!! :)

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.

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!

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!

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!

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.

Dana,

This was so nice after a long run in the rain. The big decision now is….what to cook next :)

Thanks

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!

So flavourful and delicious!! I highly recommend it!! Yum!

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.

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.

LOVE this recipe. So easy. Things I always have on hand. Freezes beautifully. Win win win win win

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 :)

I just made this and it taste amazing! Thanksss

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!!!

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.

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.

Yum this was amazing. I added some spinach and roasted chickpeas. Really so tasty :)

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!

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!

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!

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

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.

I cooked this last night and ate it with a side of rice. So yummy and flavorful! Recipe is pretty straight forward :).

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!

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!

This was so good! Fast, easy, and delicious. Thanks for another amazing recipe!

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!

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!!

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!

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.

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.

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! :) :)

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

Made this tonight and it was wonderful – thanks!

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!

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!