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1-Pot Cauliflower Sweet Potato Curry! (Vegan)

img_2631Fall Favorite Number Five: Cauliflower Sweet Potato Curry!

Sweater weather is among us! This amazing one-pot recipe is the perfect meal to spice up your weekday.

October is really kicking my nostalgia into gear. There is nothing I want more on a chilly day than a nice warm bowl of comfort. Last winter we were snowed in for almost a week and I practically had a mental break down. Do you know what else I had? CAULIFLOWER CURRY. It got me through the cold and dark times.

Sweet, spicy, and savory! 

This curry is the perfect antidote; it’s so easy to make and full of wonderful nutritious veggies, like carrots, sweet potato, spinach, cauliflower and tomatoes. This recipe has all the flavor and nutrients, without all the unhealthy bits.

No grains, no gluten, no dairy! Only the good stuff.

Nothing gets me more excited about winter than this dish. It stores up to a month in the freezer, so if you make way too much don’t throw it out – just store it! When you’re ready to eat, heat it in a sauce pan on the stove and you’re all set.

Enjoy!

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Prep time: 15 mins       Cook Time: 30 mins       Total time: 45 mins
Author: The Winey Vegan
Recipe type: Entree
Cuisine: Vegan, Gluten-free
Serves: 4-6
Photos by Emily Morris
What you need:
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 large cauliflower, cut into florets
  • 1 sweet potato, cut into chunks
  • 2-3 Cups of baby spinach, roughly chopped
  • 1 Cup Carrots, chopped
  • 1 Can diced tomatoes, drained
  • 3 Garlic cloves, minced
  • 1/2 Tbsp Ginger
  • 1/2 Tbsp turmeric
  • 1 Tbsp ground cumin
  • 2 Tbsp Curry powder
  • 1 Tbsp Chili powder
  • 1 tsp sugar
  • 1 small jalapeno, seeded and diced
  • squeeze lemon juice
  • 1 handful cilantro, roughly chopped
  • Salt and Pepper to taste
Method:
  1. Heat the oil in a large saucepan. Cook the onion, minced garlic and jalapeno for 10 mins until soft, then then stir in the tomatoes and sugar, cook for 1 more min..
  2. Next, add the cauliflower, carrots and sweet potatoes. Cover with a lid and gently cook on low for a good 15 mins. Then add all the spices: the ginger, garlic, turmeric, cumin, and curry powder. Cook for the remaining 15 mins. Stirring occasionally  until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry – almost like a chili.
  3. When the vegetables are cooked,  stir in a squeeze of lemon juice and baby spinach. Cook until spinach is wilted, then remove from heat. Scatter in cilantro.
  4. Serve warm with fresh cilantro, red pepper flakes and Sriracha sauce!

This keeps in a refrigerated airtight container for up to a week or in the freezer for a month!

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If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with.

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