This 20-minute coconut cauliflower curry recipe is easy and comforting. Naturally gluten-free and vegan, there's a spoonful of cauliflower, chickpeas, spinach and sweet potato in every bite!
Why you'll love this recipe
- This mixed vegetable curry is a complete meal with vegetables chickpeas, edamame and sweet potato and coconut milk. 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, 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.
- 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: chickpea liquid (aquafaba) helps to thicken the creamy curry sauce.
- Cauliflower and sweet potato: adds texture to this creamy curry dish.
- Coconut milk: adds creaminess. 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.
Coconut milk adds creamy richness with a slight nutty flavor and sweetness to balance the heat.
Rather than rinsing that viscous liquid (also known as aquafaba) in your can of chickpeas, pour it into your soup, stew or curry along with the chickpeas. It can replace added liquid to your recipe and helps a little to thicken the dish.
This curry recipe keeps really well. Serve over rice, quinoa or a bed of your favorite dark leafy green like spinach, kale or arugula.
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.
Cauliflower Chickpea Spinach Curry with Sweet Potato
- 1 large pot or Dutch oven
- 1 tablespoon coconut oil
- 1 teaspoon cumin seed
- 1 large onion, diced
- 1-2 chili peppers, sliced or diced
- 2 tablespoon minced fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 14-ounce can chickpeas with liquid
- 1 14-ounce can diced tomatoes
- ½ large head of cauliflower, cut into florets (~300 grams)
- 1 medium sweet potato, ¾-inch dice (~300 grams)
- 1 cup shelled edamame (145 grams) (fresh or frozen)
- 1 14-ounce can coconut milk
- 1 cup low-sodium vegetable broth or filtered water (240 ml)
- 3 cups packed spinach (~90 grams), roughly chopped
- ¼ cup chopped fresh cilantro
- 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.