This sweet potato cauliflower curry is a flavorful veggie-packed meal. It's paleo, whole30, vegan, and vegetarian friendly!
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Servings 4servings
Calories 477
Author Michelle
Ingredients
2tbspavocado oil
½yellow oniondiced
1tbspgingergrated
3cupssweet potatocubed
2 ½cupscauliflower florets
2 ⅔cupscoconut milkcanned & full fat
½cupdiced tomatoomit for AIP, see notes
1tspturmeric
2tspred curry pasteomit for AIP, see notes
1tspsea salt
¼tspblack pepperomit for AIP
1limesliced
1tbspcilantrochopped
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.