Cauliflower and Sweet Potato Curry
This is a great dish to make ahead of time. It is also very easy to customize based on whatever veggies are cheap at that time or just laying around the house. For example, you can use carrots or tomatoes instead of sweet potatoes (or on top of it!) and add chickpeas or lentils to give it a boost of satiation. This also works well in big batches that can be eaten over time.
Servings Prep Time
2persons 15-20minutes
Cook Time
Servings Prep Time
2persons 15-20minutes
Cook Time
  • 2portions quinoaor grain of choice
  • 2 sweet potatoeslarge
  • 1 cauliflowerdiced or small florets
  • 100g peasfrozen
  • 1can(s) plant milkcoconut milk
  • 1 onion
  • 150g corn
  • 2handful spinach
  • 1tbsp curry paste
  • 1tsp turmeric powder
  • 1cloves gralic
  • 1 roasted cashews
  • salt and pepper
  • 1tbsp olive oil
  1. Dice or cut the cauliflower into small florets. Wash, peel and dice the sweet potatoes. Finely chop the onion and garlic.
  2. Heat up some oil in a cooking pan (or wok) and fry the garlic and onions for about 2 minutes. After 3 minutes, add the sweet potatoes, the cauliflower, the curry paste (or garam masala) and the turmeric to the pan. Stir-fry the seasoned veggies for a few minutes on medium heat until that delicious smell is freely wafting through the air.
  3. After about 6 minutes, add the plant milk. Cover the pan with a lid and let it softly simmer for about 15 to 20 minutes. You’ll know it’s done when the mixture is a bit thick and the veggies are soft.
  4. While you’re waiting for the pan to finish simmering, take advantage of that time by cooking your quinoa (or grain of choice) according to the instructions on the packaging.
  5. Add the corn, frozen peas and spinach to the pan. Stir it for a bit and taste the curry. Add salt, pepper or garam masala seasoning to taste.
  6. Pour the final contents into a bowl and garnish with roasted cashews. Serve with rice or quinoa.