This cauliflower rice curry with sweet potatoes in an Indian inspired coconut curry base is easy, rich, flavorful, vegan and gluten-free.
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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.
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!
This particular curry hits all the marks when it comes to: ease, taste, comfort, and health!
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.
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.
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.
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.
More Delicious Curry Recipes
Did you enjoy this recipe? I would love if you shared a comment or a star rating below! Thank you for your support.
You might also like this sweet potato casserole.
📖 Recipe
Cauliflower Rice Curry with Sweet Potato
Ingredients
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
Instructions
- 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!
Notes
Nutrition
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Marti Smith says
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!
Kristen Wood says
I'm happy to hear that! Thanks so much for taking the time to share. 🙂