Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
4.50
from
2
votes
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.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Entrées
Cuisine:
Indian
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
330
kcal
Author:
Kristen Wood
Equipment
Coconut Milk
Curry Powder
Coconut Oil
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
US Customary
-
Metric
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
You might also like:
Vegetarian Indian Recipes
.
You might like:
Can You Eat Sprouted Sweet Potatoes?
You might like:
Vegan Biryani
.
Nutrition
Serving:
1
serving
|
Calories:
330
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
271
mg
|
Potassium:
848
mg
|
Fiber:
8
g
|
Sugar:
12
g
|
Vitamin A:
18930
IU
|
Vitamin C:
45
mg
|
Calcium:
91
mg
|
Iron:
3
mg