Cauliflower and Sweet Potato Curry

Curry Lover over here throwing all sorts of things in the pot depending on whats available in the kitchen but this Cauliflower and Sweet Potato Curry is the perfect combination!

It’s that time of year, folks. When soups, stews and curries start flooding your inbox, feed and the like. We, up here in the frosty north, are headed into deep freeze season so in order to stay warm we turn to our Dutch ovens, crockpots and one pot meals to stay nourished and comforted. 

Yesterday was a fine example of how shite the weather can be in Toronto so with cauliflower and sweet potato (and all the other ingredients) on hand I got to making this gorgeous curry. Enough for dinner and leftovers (the best!) for the upcoming weeks ahead.  

I find this type of recipe easiest if all the ingredients are prepped before I start the “cooking” part. If you are missing one or two of the spices, don’t worry. It might taste a little different but I’m sure it will be good. This recipe is my take on an “Indian” curry but I’m sure it’s not a traditional recipe

Last time I made this, I had a russet potato so that went into the pot too. You can add pretty much any firm vegetable that you have on hand. If you find it too thick, add another can of tomatoes, some vegetable broth, or some water.

Cauliflower and Sweet Potato Curry

Teri-Ann Carty
Curry Lover over here throwing all sorts of things in the pot depending on whats available in the kitchen but this Cauliflower and Sweet Potato Curry is the perfect combination!
Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner, Lunch, Main Course
Servings 4


  • large pot
  • stove


  • 1 tsp brown mustard seeds
  • 2 tbsp olive oil
  • 1 medium yellow onion (small diced)
  • 1 large clove garlic (minced)
  • 1 inch ginger (peeled and minced)
  • 2 tbsp tomato paste
  • ½ tsp cayenne pepper (more if you like it spicy)
  • ½ tsp ground cloves (careful this is a powerful flavour)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tbsp curry powder (I added this because I had it)
  • 1 tbsp turmeric
  • 1 large sweet potato - 1/2” (dice, don’t peel it)
  • 1 head cauliflower (small florets)
  • 1 can crushed tomatoes
  • 1 can full fat coconut milk
  • 1 can chickpeas (drained and rinsed)
  • 1 bunch green kale (stems removed and torn into smallish pieces)


  • Heat a large heavy pot on medium high.
  • Once hot, add the brown mustard seeds and wait until they start to pop and jump around. Add olive oil to the pot and let it heat up for a minute.
  • Lower heat to medium and add the onions, sprinkle with salt, sauté until translucent and then add the garlic and ginger. Stir until fragrant (1 to 2 minutes).
  • Add tomato paste and stir to coat the onions.
  • Add the spices, another sprinkle of salt and stir.
  • Sauté the spices for about a minute and then add the sweet potato and cauliflower and stir to coat.
  • Once coated, add the crushed tomatoes and the coconut milk.
  • Bring to a boil and simmer on medium low until the veggies are tender (15 to 30 minutes depending on how large you cut the veggies).
  • Add the chickpeas and kale, stir to mix and simmer for another 5 minutes to warm the chickpeas and soften the kale.
  • Add salt and/or pepper to taste at this point.
  • Squeeze 1/2 a lime into the pot and stir and then serve over brown rice with a sprinkle with fresh coriander.
Keyword curry, dairy free, gluten free, refined sugar free, stew, vegan

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