Sweet Potato and Cauliflower Thai Curry
Prep time
Cook time
Total time
Serves: 4
  • 1 large sweet potato (ca. 400g)
  • 2 cups (300g) of carrots
  • 1 cauliflower
  • 1 red bell pepper
  • ½ cup of frozen green peas (optional, but add some beautiful tough to it)
  • 1 thump-sized piece of ginger
  • 1 tbsp red curry paste
  • 2 tbsp extra virgin olive oil
  • 2 regular cans of coconut milk
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 4 tbsp tamari or soy sauce
  • 1 bag (ca. 300g) of fresh spinach
  • 1 handful of fresh cilantro (optional)
  • 2 tbsp peanut or homemade almond butter (optional)
  • brown rice to serve
  1. Start by peeling and chopping the sweet potato and carrots. Slice the red bell pepper, remove the seeds and chop into bite-sized pieces. Finely chop the unpeeled ginger. Take out the peas and let them sit outside in a bowl until they are used at the end of the cooking process.
  2. Heat up the olive oil in a large saucepan or wok. Once the oil is hot, add the ginger and curry paste and sauté for about one minute. Then add the carrots, red bell pepper and cauliflower and sauté everything for another 10 minutes.
  3. Now add the sweet potatoes, coconut milk, tamari and the ground coriander and ginger, and let the whole curry simmer on medium heat for about 40 minutes.
  4. While the curry cooks, boil the brown rice. It usually takes 25 to 30 minutes until it's ready. While the curry and rice boil, wash and finely chop the coriander.
  5. Once the sweet potatoes are fork tender, reduce the heat to low, and add the washed spinach and if you are using peas, add the peas now. Allow the spinach to wilt before sprinkling with a handful of cilantro and serving the curry with the brown rice. Depending on your taste, you might want to add more tamari or spices.
If you don't have all the veggies that the recipe calls for, you can substitute them with any other vegetable that you have in the house: zucchini, aubergines (eggplants), butternut squash are all delicious.
- If you're allergic to nuts, simply leave out the nut butter part. It will still taste amazing.
- If you don't like cilantro, you can leave it out or you could also use thai basil, which is also great in this curry.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/sweet-potato-and-cauliflower-thai-curry/