Sweet Potato Cauliflower Curry

This sweet potato cauliflower curry is a flavorful veggie-packed meal. It's paleo, whole30, vegan, and vegetarian friendly!

Prep Time 10

Cook Time 25

Servings servings

Calories 477

Author Michelle

Ingredients

2 tbsp avocado oil
½ yellow onion diced
1 tbsp ginger grated
3 cups sweet potato cubed
2 ½ cups cauliflower florets
2 ⅔ cups coconut milk canned & full fat
½ cup diced tomato omit for AIP, see notes
1 tsp turmeric
2 tsp red curry paste omit for AIP, see notes
1 tsp sea salt
¼ tsp black pepper omit for AIP
1 lime sliced
1 tbsp cilantro chopped

Instructions

Using a large, deep pan, heat the avocado oil over medium heat. Add the onion and ginger and saute for 3-4 minutes or until the onion is slightly translucent.
Add the sweet potato and cauliflower and saute for about 5 minutes to lightly soften,
Pour in the coconut milk, diced tomato, turmeric, curry, salt and pepper, and stir to combine and coat the vegetables.
Bring to a low simmer and cover. Add a lid to the pan and simmer for 10 minutes.
Remove the lid from the pan and allow to simmer for another 5 minutes.
Once the liquid is reduced and the vegetables are soft, remove from the heat.
Serve topped with cilantro and lime wedges.

Notes

For AIP, use nomato sauce and extra turmeric and ginger to taste in place of the tomato and curry powder. It will change the flavor of traditional curry, but it's still a delicious meal!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition