This sweet potato cauliflower curry is a flavorful veggie-packed meal. It’s paleo, whole30, vegan, and vegetarian friendly!
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 1 tbsp ginger, grated
- 3 cups sweet potato, cubed
- 2 1/2 cups cauliflower florets
- 2 2/3 cups coconut milk, canned & full fat
- 1/2 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
- 1/4 tsp black pepper (omit for AIP)
- 1 lime, sliced
- 1 tbsp cilantro, chopped
- 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.
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.
- Serving Size: 1 serving
- Calories: 477
- Fat: 39.5g
- Carbohydrates: 31.5g
- Fiber: 5.1g
- Protein: 6.4g