4.9 from 93 votes
Cauliflower Sweet Potato Mushroom Curry
This Cauliflower Sweet Potato Mushroom Curry blends cumin and mustard seeds with ginger, onion, and Serrano chili for aromatic depth. The tender vegetables simmer in coconut milk enriched with turmeric and fresh cilantro, creating a balanced, mildly spicy curry. Its creamy texture and combination of earthy mushrooms with sweet potato and cauliflower offer a hearty vegetarian option suitable for serving with rice or bread.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Calories:
295 kcal
Course:
Lunch, Dinner
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 295
% 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.