Sweet Potato & Cauliflower Curry

Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded red cabbage or lentils instead of rice.

Ingredients

Serves: 4-5 Time: 45 minutes

Sweet Potato & Cauliflower Curry

• 1 large sweet potato
• 1/2 yellow onion, diced
• 2 medium carrots, diced
• 1 cup cauliflower, chopped
• 2 cups kale, shredded
• 1/2 cup green peas
• 3-4 mushrooms, sliced
• 1 (14 oz) can lite coconut milk*
• 8 oz. tomato sauce
• 1 can chickpeas, drained & rinsed
• 1 Tbs red curry paste
• 1/4 tsp red chili flakes (optional)
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1-2 Tbs olive oil
• Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables
2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
3. Begin sautéeing the sweet potato once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
4. Next, add the onion and cook for 3-5 minutes before adding the carrots.
5. Cook the vegetables together for 5-7 minutes, then add the green peas, chickpeas, and mushrooms. Continue stirring together until all the vegetables are lightly tender.
6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
7. Bring the mixture to a simmer, covering with a lid and turning heat to low for 10 minutes.
8. Then, add the kale and cook until lightly wilted. Remove the pan from heat.
9. Serve over rice; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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