Sweet Potato and Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)

Last Updated on 12/19/2019

An easy, rich, healthy, and delicious curry filled with cauliflower rice, sweet potatoes, carrots, garlic, onions, coconut, ginger root, cilantro and a delectable blend of spices! Serve alongside some rice or quinoa for the perfect gluten-free vegan dinner!

This Sweet Potato and Cauliflower Rice Coconut Curry is SO delicious, SO easy, and makes the PERFECT gluten-free vegan meal for chilly evenings . . .

You’ve probably noticed by now that I am quite fond of 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 . . .

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

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Sweet Potato and Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)

by Kristen Wood | MOON and spoon and yum Feb-02-2018

An easy, rich, healthy, and delicious curry filled with cauliflower rice, sweet potatoes, carrots, garlic, onions, coconut, ginger root, cilantro and a delectable blend of spices! Serve alongside some rice or quinoa for the perfect gluten-free vegan dinner!

Ingredients

• 2 cups riced cauliflower (fresh or frozen)
• 1 tbs coconut oil
• 1/2 tsp ground turmeric
• 1/4 tsp sea salt
• 3 tbs coconut oil
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 1 tbs ginger root, minced
• 2 sweet potatoes, peeled and chopped
• 1/2 cup carrots, finely chopped
• 2 tbs curry powder
• 2 tbs coconut sugar
• 2 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp chili powder
• 1 tsp ground coriander
• 1/2 tsp cumin seeds
• 1/4 tsp red chili flakes
• 1 can full-fat coconut milk + 2 cans water
• 1/4 cup unsweetened shredded coconut
• 1 tbs fresh cilantro, chopped
• 1/2 tsp lemon juice
• to taste sea salt
• to garnish (optional) fresh cilantro

Instructions

Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.In a large bowl combine cauliflower rice, 1 tbs 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 your 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!

Details

Prep time:
0 hrs 15 mins

Cook time:
0 hrs 40 mins

Total time:
0 hrs 55 mins

Yield:
4 servings | 1 serving:

Calories: 387
Fat: 28 g

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