Cauliflower Rice Curry with Sweet Potato

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This cauliflower rice curry with sweet potatoes in an Indian inspired coconut curry base is easy, rich, flavorful, vegan and gluten-free.

A small green ceramic bowl filled with white cooked quinoa and a rich looking orange curry with veggies and cauliflower rice.
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This Sweet Potato and Cauliflower Rice Coconut Curry is SO delicious, super easy, and makes the perfect gluten-free vegan meal for chilly evenings or anytime you need a bit of comfort.

A close view of a black cast iron skillet filled with a rich yellow curry with sweet potatoes and cauliflower rice.

You’ve probably noticed by now that I am quite fond of a good curry. I find curries to be extremely versatile with endless options; not to mention — easy, healthy, AND delicious!

A big ceramic bowl filled with white cooked quinoa and a rich looking curry with sweet potato and cilantro.

This particular curry hits all the marks when it comes to: ease, taste, comfort, and health!

A black cast iron skillet filled with curry

Sweet potatoes, and curried cauliflower rice mingle with coconut, ginger, garlic, cilantro, onions and carrots resulting in one rich, full-bodied curry that is BIG on flavor (and nutrients!). Serve alongside some quinoa or rice for one complete, filling and comforting gluten-free vegan meal. It’s a winner in our books. And, I’m hoping the same for you! Enjoy.

Side view of pale green ceramic bowl filled with quinoa and cauliflower rice curry.

Why You’ll Love This Recipe

  • Super easy to make.
  • Rich and flavorful.
  • The ultimate comfort food.
  • Makes excellent leftover.
  • Naturally vegan, dairy-free, soy-free, gluten-free and nut-free.
A black cast iron skillet filled with a rich yellow curry glistening in the light.
A cast iron skillet filled with a yellow curry.

Ingredient Notes

This curry relies on spices and coconut milk to create a rich and silky coconut curry base with roasted cauliflower rice, sweet potatoes carrots and a touch of cilantro and lemon juice. The result is a tender, yet hearty curry with big depth of flavor.

A small green ceramic bowl with one side filled with cooked white quinoa and the other side filled with cauliflower rice in a curry sauce.
A big pal green bowl filled with white cooked quinoa and a yellow veggie curry with silver spoon stuck in.

Top Tips + Substitutions

  • You can make your own cauliflower rice by blending cauliflower florets until they break down into rice-sized pieces, shred them using a box grater, or purchase it fresh or frozen from your grocery store’s produce section.
  • If you are not vegan or dairy-free, you can use ghee or butter in place of coconut oil.
  • If you like super spicy food, you can add a chopped pepper of choice to this curry in addition the red chili flakes recommended in the recipe. A cayenne pepper works fabulously.
  • This curry works fabulously as a main dish, but it can also make a delicious side dish, especially when served alongside other Indian-inspired dishes.
  • While cauliflower rice in and of itself is low carb (keto), this curry recipe is not.
A close view of quinoa and cauliflower rice coated in a yellow coconut curry sauce.
A black cast iron skillet filled with a rich-looking yellow curry with sweet potatoes.
A silver spoon jutting out of green ceramic bowl filled with yellow curry and white quinoa.

More Delicious Curry Recipes

Coconut Chickpea Curry

Aubergine Curry

Adzuki Bean Curry

A ceramic bowl filled with half quinoa, half curry.

Did you enjoy this recipe? I would love if you shared a comment or a star rating below! Thank you for your support.

A light green ceramic bowl filled with a yellow curry with sweet potatoes, cauliflower rice and cilantro.

You might also like this sweet potato casserole.

a ceramic bowl of curry with brown rice and silver spoon.

Cauliflower Rice Curry with Sweet Potato

This cauliflower rice curry with sweet potatoes in an Indian inspired coconut curry base is easy, rich, flavorful, vegan and gluten-free.
4.50 from 2 votes
Print Pin Rate
Course: Entrées
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Author: Kristen Wood


Cauliflower Rice

  • 2 cups riced cauliflower fresh or frozen
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon sea salt

Sweet Potato Coconut Curry

  • 3 tablespoons coconut oil
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon ginger root minced
  • 2 sweet potatoes peeled and chopped
  • 1/2 cup carrots finely chopped
  • 2 tablespoons curry powder
  • 2 tablespoons coconut sugar
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon red chili flakes
  • 1 13.5-ounce full-fat coconut milk + 2 cans water
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon fresh cilantro chopped, plus extra for garnish
  • 1/2 teaspoon lemon juice
  • salt to taste


  • Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.
  • In a large bowl combine cauliflower rice, oil, turmeric, and salt. Toss to coat.
  • Place seasoned riced cauliflower on your prepared baking sheet.
  • Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.
  • In a large pot over medium heat combine oil, onion, garlic and ginger. Saute for 5 minutes.
  • Stir in sweet potatoes and carrots. Saute 1 minute longer.
  • Stir in all spices (curry powder through red chili flakes). Saute 1 minute longer.
  • Pour in one can of coconut milk + 2 cans water.
  • Stir in shredded coconut and the roasted cauliflower rice.
  • Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.
  • Stir in cilantro and lemon juice. Simmer for 5 more minutes.
  • Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving.
  • Optionally garnish with fresh cilantro.
  • Enjoy!


You might also like: Vegetarian Indian Recipes.
You might like: Can You Eat Sprouted Sweet Potatoes?
You might like: Vegan Biryani.


Serving: 1serving | Calories: 330kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 271mg | Potassium: 848mg | Fiber: 8g | Sugar: 12g | Vitamin A: 18930IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 3mg
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4.50 from 2 votes (2 ratings without comment)

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Recipe Rating



  1. Tried it and loved the recipe!!!!!

    I did make some adjustments (since I didn’t have a few ingredients). I didn’t use cauliflower rice but just roasted small pieces of cauliflower. Next time I would make the pieces larger so they are the same size as the sweet potato. My sauce didn’t get thick enough for my taste so we added some cornstarch/water mixture which did wonders to thicken it up. I also omitted the carrots since I didn’t have enough.

    My husband bought this Indian spice and we sprinkled it on the top which enhanced the flavor profile so much. We dined on this curry for 4 days in a row with happy smiles and full bellies. Thanks so much for sharing this. This recipe is a keeper!