An Aloo Gobi inspired cauliflower and sweet potato curry made with sweet potatoes and roasted cauliflower! Simple ingredients and 30 minutes required for this delicious hearty plant-based meal!



  • 1 Cauliflower head, finely chopped, large stems removed (~5 cups or 535g)
  • 2 tablespoon (30ml) coconut or avocado oil (if avoiding oil, submerge)
  • 1 tablespoon < span class="wprm -Recipe-Ingredient Name">(3g) Curry powder< /span>
  • 1/4 TL Sea salt

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  • 1 Soup Coconut or avocado oil (if you Avoid oil, under water)
  • < span class="wprm-recipe- ingredient quantity"> 2 medium shallots (diced)
  • 3 El fresh ginger (hacked)
  • 6 cloves garlic (hacked // ~3 tbsp how the original recipe is written)
  • 4 tablespoon < span class="wprm-recipe-ingredientname">red curry paste*
  • 2 medium Sweet potatoes (peeled and cut into small pieces)< /span>< /li>
  • 1 tsp Curry powder (more to taste)
  • 1/4 Tea Sea Salt (more to taste)
  • 1 28 oz < span class="wprm-recipe-ingredient-name" >Can of diced tomatoes (if unsalted, you will add more salt to the dish)< li class="wprm-recipe-ingredient" style="list-style-type: disk;">1 14 ounces Can of full coconut milk (under light for less fat)
  • < span class="wprm-recipe-ingredient-amount">1-2 sup pe Coconut Sugar < /span>
  • 2 Soup Lemon Juice (to taste)

FOR SERVING optional


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