Cauliflower Sweet Potato Mushroom Curry
User Reviews
4.9
Cauliflower Sweet Potato Mushroom Curry
Description
Cauliflower Sweet Potato Mushroom Curry features whole cumin and brown mustard seeds toasted in vegetable oil until aromatic and popping. Finely chopped ginger and Serrano chili add spice and warmth, while yellow onion and sliced mushrooms provide a savory base. Diced tomatoes are cooked down to contribute acidity and body before the addition of diced sweet potato and cauliflower florets, which simmer gently in coconut milk with turmeric. Salt, pepper, lemon juice, and fresh cilantro finish the dish, adding brightness and seasoning.
The curry develops rich, layered flavors as the coconut milk softens the spices and vegetables, resulting in tender chunks surrounded by a creamy, spiced sauce. The process of slow simmering allows the sweet potato and cauliflower to become soft without falling apart, while the mushrooms lend earthiness. The turmeric supplies a warm color and subtle bitterness that balances the sweetness of the coconut milk.
This curry can be served hot alongside rice or bread to absorb the sauce. Its blend of ingredients offers a filling vegetarian meal option. The flavors are mild to moderately spicy, adjustable by removing chili seeds or omitting the chili entirely. It stores well in the refrigerator for up to a week and can be frozen, making it practical for meal prep or leftovers.
Key preparation tips include ensuring chopped vegetables are uniform for even cooking, toasting the spices fully to release their aroma before adding other ingredients, and using room temperature coconut milk to prevent curdling. Adding a splash of vegetable broth or water can adjust sauce thickness if desired.
Ingredients
- 1 tablespoon cumin seeds whole
- 1 tablespoon brown mustard seeds whole
- 1 tablespoon vegetable oil
- 1 tablespoon ginger finely chopped
- 1 Serrano chili pepper finely chopped (remove seeds if you prefer mild)
- 1 medium yellow onion chopped
- 3-4 crimini mushroom sliced, or button mushroom
- 1 ½ cups tomato diced (1 can of diced tomatoes will work
- 2 cups sweet potato or yukon gold potato, or winter squash, diced
- 2 cups cauliflower cut into florets, of
- 1 can of coconut milk ~13.5-ounce can
- 1 teaspoon Turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
- ¼ cup cilantro fresh, chopped
Instructions
- In a deep skillet, over medium heat, combine the cumin seeds, mustard seeds, and oil. Heat until the mustard seeds begin to pop and cumin sizzles. Add the ginger, chile, and onion and sauté for 2-3 minutes, until the onion begins to soften and brown. Add mushrooms and sauté until they begin to soften and release their juices. Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes.
- On medium low heat, add sweet potato, cauliflower, coconut milk, and turmeric and stir well to combine. Cover pan and let cook undisturbed for 5-10 minutes until sweet potato and cauliflower are tender. Season with salt, pepper, lemon juice, and cilantro and stir well. Serve with rice of choice, or bread if you prefer. Keeps well in the fridge for up to a week, also freezes well.
Notes
- Chop cauliflower, sweet potatoes, and mushrooms into similar sizes to ensure even cooking.
- Cook cumin and mustard seeds in oil until they bloom to enhance flavor before adding other ingredients.
- Remove seeds from Serrano chili to reduce spiciness or omit the chili entirely for a milder curry.
- Use room temperature coconut milk to avoid curdling and achieve a smooth sauce.
- Add vegetable broth or water if you prefer a thinner curry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 363mg | 15% |
| Potassium | 889mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 10003IU | 200% |
| Vitamin C | 38mg | 42% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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