Curries are my favorite comfort food. They make the best dinner as they are stuffed with healthy ingredients, deliciously creamy coconut milk, and amazing spices. I have to admit that I can rarely get my curries to taste the same because I love to experiment with different ingredients, flavors and spices, but this Sweet Potato and Cauliflower Thai Curry has been my go-to-curry for the past weeks. Since it has been pretty rainy and cold in Germany these past couple of days, we’ve come back to this curry three days in a row, so I decided that it just had to go on the blog.
My favorite curries are Thai curries like this Thai Curry with Lemongrass I posted a few months ago, but this sweet potato and cauliflower thai curry is just as delicious, warming and healthy, and I’m sure you’ll find just as much comfort in it as I do.
The healthy sweet potatoes, cauliflower and carrots really absorb the unique thai spices, so with every bite, you can make out the ginger, coriander, and cilantro, and the cumin and lemongrass from the curry paste. It is such a great dish that you can throw together on a Sunday night and eat throughout the week because it can easily be stored in the fridge for a couple of days. Curries like this one are also perfect if you still have a couple of different veggies in your fridge that need to be used up before they spoil. You can literally put every vegetable or legumes into a curry: aubergines (eggplants), zucchini, squash, chickpeas or any other beans, mushrooms or peppers – there are no boundaries when it comes to curries.
I prefer to eat my curries with brown rice, but quinoa, buckwheat are also great options. Just use what you have in stock. Give it a try, and you’ll see how easy and great curries are.
- 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
- 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.
- 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.
- 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.
- 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.
- 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'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.
Enjoy!
Hi, the sweet potato & cauliflower Thai curry directions call for coconut milk. This ingredient isn’t on the list. How much coconut milk is needed? Thank you
Hi Kristi, thank you for pointing that out. Silly me! I used 2 cans of coconut milk for this amount. I also updated the recipe. Thanks again for noticing.
xx Lynn
Your photos are beautiful and your food is delish. I am making my way through your recipes. I made the baked sweet potato and tomorrow it’s the Curry soup. ? I like that you have recipes for two servings.
Thank you so much! I hope you’ll like the curry!
xx Lynn
The directions never specify when to use the peanut butter. Also, would be helpful to give a specific amount of coconut milk instead of just saying ‘two cans’ !
Hi Alex, thank you so much for pointing this out. I stir in the peanut butter right before serving and I use regular sized cans, with 400ml (about 1 3/4 cups).
Hope this helps,
xx Lynn
Your directions say 2 tbs of peanut butter Not 1 3/4 c, but your reply says differently. Which is it? Thank you.
The 1 3/4 cups refers to the coconut milk. It’s 2 Tbsp of peanut butter.
Hope that clarifies it 🙂
Best,
Lynn
Your recipes are simply amazing! Not only your ideas but also the descriptions are on point, not to mention the pictures that always inspire me to try a new recipe. I love your blog!
Hi Laura, wow thank you so so much for your lovely words. I am so happy that you like my blog. Words like yours really inspire me to keep doing what I’m doing. I think I might print this comment and look at it every time I am feeling down 😉
Happy Holidays, Laura.
xx Lynn
Just making this now but can’t figure out why there is no garlic or onions. Just had it and think it could use a little more heat. Nice veggie combo though and I did add garlic and onions. I also added Sraracha sauce for heat.
Hi Renée, in India or other Asian countries, curries are often made without onions or garlic. However, recipes are always just suggestions, and you can modify them as much as you like. Like you did :). I hope you liked the taste. The idea of adding sriracha is great!
Best,
Lynn
Hi Lynn, I cooked your recipe last night for my family as I am looking for a good vegetarian curry idea to make for 17 people. I am holding a movement day retreat and will be offering a vegetarian lunch. Your curry is perfect for this. My sons found it a bit too hot, and I’m assuming that can only be from the Red Thai curry paste. I used Blue Dragon. As I don’t know if everyone on the retreat will like spicy food, so I would like to make it a bit milder but still have a certain kick. I was thinking of adding just a level soup spoon of paste instead of a tablespoon. Do you think it will loose flavour? Should I perhaps add some medium curry powder? I added I onion & 3 cloves of garlic and also some turmeric which was nice. I would love to hear your thoughts. Thank you for such a lovely blog with such great ideas and pictures. Out of all that I searched (and I searched a lot I can assure you!) yours was definitely the most inviting. Congratulations!
Hi Stephanie,
thank you so much for your sweet words. All the way from the UK..I’m definitely honored! I think you can definitely reduce the amount of thai curry paste. In order to prevent a lack of flavor, I would suggest adding some more spices like you already did. You can also decrease the amount of fresh ginger used, as it adds some extra spice to the dish. If you have, add some coriander seeds in the beginning of the frying process, and maybe even some lemongrass or dried lime leaves. This will give it some additional flavor. You should get lemongrass and lime leaves at any asian store or probably even at Sainsbury’s (if I remember from my visit to my sister in Lancaster correctly ;-).)
Let me know how the curry turned out and how your retreat participants liked it!
Wishing you all the best for your movement day retreat!
xx
Lynn
Can you cook ahead and freeze this recipe.
Yes, absolutely!
I’m not sure how I came across your site, but this recipe looks easy to make and the photos are gorgeous! I’m planning to make it for a meatless Monday. I like to read comments about a recipe before I try it so I think for my palate I’ll add the onions, garlic, lime leaves and lemongrass. I do like a flavorful curry, especially if there is no meat. I was thinking about serving it over brown basmati rice. Do you think substituting light coconut milk will significantly reduce the flavor?
Hi! Could you please send the nutrionals for the sweet potato cauliflower curry soup? Thanks!
Hi Laurie,
I don’t count calories, so unfortunately, I do not have them!
So sorry to disappoint!
Best,
Lynn
Hi! It looks like to have peas in the picture but not in the recipe?
Hi Melany ,
thank you for noticing. I’ve updated the recipe thanks to your comment. I really appreciate it!
Best wishes,
Lynn