This Cauliflower Sweet Potato Curry Vindaloo recipe is super-satisfying and easy side dish that will compliment any protein.
Recently, my pals at Pure Indian Foods sent me some of their new spices to try, and the bottle of Organic Vindaloo Curry Seasoning really stood out in my mind. I’ve also got a few plans for the Organic Tandoori Masala Seasoning coming up soon!
I rummaged around the fridge—as one often does when trying to make dinner—and found a head of cauliflower, an onion and some leftover roasted sweet potato to put together.
Diced tomatoes, chicken broth and full-fat coconut milk rounded out the pantry goods. (I always have those on hand so recipes like this can happen in a flash.)
The result was tender cauliflower perfectly seasoned with the warm spices from the curry, a touch of sweet from the potato, a little acid from the tomatoes, and creaminess from the coconut.
This dish feeds four as a side (or as a main for vegetarian friends if you use veggie stock instead of chicken), but if you toss in some cooked diced chicken or canned wild salmon, you’ve got a hearty and satisfying meal that takes one pot from start to finish.
- 1 tbsp (15 mL) ghee
- 2 to 3 tsp curry vindaloo seasoning*
- 1/2 medium onion, diced (about 1 cup)
- 3 cloves garlic, chopped finely
- 1 medium head cauliflower, cut into florets (about 4-5 cups)
- 1/2 cup (118 mL) canned diced tomatoes
- 1/2 cup (118 mL) chicken broth
- 1/4 cup (59 mL) full-fat coconut milk
- 1 medium sweet potato, roasted, peeled and diced
- Sea salt, to taste
- Handful cilantro for garnish, optional
- In a large skillet or Dutch oven, melt the ghee over medium heat. Add the curry powder and cook for 30 seconds to release the oils in the spices. Stir.
- Add onion and garlic, cooking and stirring for about 5 minutes until the onion starts to turn translucent.
- Now add the cauliflower. Turn up the heat to medium-high, cook and stir for about 5 minutes.
- Toss in the tomatoes and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Put a lid on and cook the veggies for another 10 to 12 minutes, until the cauliflower is fork-tender.
- Remove the lid and stir in the coconut milk and roasted sweet potato until everything is warmed through.
- Adjust the seasoning levels with sea salt and more curry powder if desired. Garnish with cilantro.
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