Cauliflower Chickpea Spinach Curry with Sweet Potato

This 20-minute coconut cauliflower curry recipe is easy, healthy and comforting. Naturally gluten-free and vegan, there's a spoonful of cauliflower, chickpeas, spinach and sweet potato in every bite!

Jump to:

• Why you'll love this recipe
• Noteworthy ingredients
• How to make spinach curry
• Tips and variations
• FAQs
• Storage

Why you'll love this recipe

• This mixed vegetable curry is a complete meal with vegetables for vitamins and minerals; chickpeas, edamame and sweet potato for plant-based protein and fiber; and coconut milk for healthy fats. Serve over a bed of brown rice to add whole grains and something to soak up the fragrant curry sauce.
• This cauliflower sweet potato coconut curry is creamy, healthy, easy, hearty, rich, spicy, comforting and oh, so delicious!
• You may also want to try my Sweet Potato and Chickpea Stew and Spice Red Lentil Soup for more warming spices. Or, serve along side a healthy plate of Crunchy Kale Salad with Spicy Peanut Vinaigrette.

Noteworthy ingredients

• Cumin seed sautéed in coconut oil: allows the aromatics to flavor the oil.
• Chili peppers: add a little heat to the coconut curry. You can substitute with jalapeño peppers in this curry recipe if you like, or omit the heat completely.
• Fresh ginger, ground turmeric and garam masala: add warming Indian spices with an incredible amount of flavor. Turmeric contains a powerful antioxidant called curcumin, that can potentially lower inflammation and boost brain power.
• Black pepper: has an active ingredient called piperine, which enhances the absorption of curcumin in the body; that's why it's always good practice to add black pepper to any dish that includes turmeric.
• Can chickpeas with liquid and organic edamame: adds a huge boost of protein and fiber to the dish. The chickpea liquid (aquafaba) helps to thicken the creamy curry sauce.
• Cauliflower and sweet potato: adds texture and a good dose of antioxidants and fiber to this creamy curry dish.
• Coconut milk: adds creaminess and healthy fats. You can substitute broth or water if you don't like coconut milk but I don't find the dish tastes strongly of coconut.
• Low-sodium vegetable broth or filtered water: increases the volume of the sauce. You can substitute water for the broth or use half broth and half water.
• Spinach: adds a healthy dose of iron and vitamin C. This dark leafy-green supports bone, hair and skin health.

see recipe card for all ingredients and quantities

How to make spinach curry

Heat a large pot or Dutch oven over medium-low heat. Warm the coconut oil. Add the cumin seeds, stirring to toast and become fragrant. About 1 minute, careful not to burn.

Raise heat to medium and add the onions, chilies and ginger, sauté for 2 minutes. Stir in the turmeric, garam masala, sea salt and black pepper and continue to cook for 2 minutes longer.

Add the chickpeas with liquid, tomatoes with juices, cauliflower, sweet potato, edamame, coconut milk and vegetable broth. Raise heat and bring to a boil. Reduce heat and simmer, stirring occasionally until cauliflower and sweet potato are tender. About 15 minutes. 

Remove from heat and immediately stir in fresh spinach. Top with fresh cilantro.

Tips and variations

• Fill the pot with a variety of additional vegetables. The addition of peas, green beans, zucchini, squash or mushrooms smothered in curry sauce can really boost your vitamin and nutrient intake.
• Adjust the heat by adding more or less chili peppers. Substitute jalapeños, which are more widely available. Swap fresh for dried flaked chili peppers or ground cayenne pepper. Start with ⅛ teaspoon dried and work up from there. You can also leave out the heat altogether.

FAQs

Storage

This chickpea curry dish stores really well in an airtight container (preferably glass) in the fridge for up to 5 days. It will also freeze well for up to 3 months.

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