Cauliflower-Sweet Potato Curry

cauliflower-sweet potato curry served with cilantro and lime
Photo: Con Poulos
Prep Time:
35 mins
Total Time:
1 hrs

Hunks of sweet potato and cauliflower soak up a creamy sauce of garlic, ginger, onion, coconut milk, and red curry paste in this colorful vegetarian main. In the last moments of cooking, a heap of green goodness, including baby spinach, edamame, and zucchini, hits the scene, followed by a blast of cilantro and lime juice.


  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 2 tablespoons finely minced fresh ginger (from a 2-inch piece)

  • Kosher salt

  • 2 tablespoons red curry paste, such as Maesri

  • 1 can (15 ounces) coconut milk

  • ½ head cauliflower, cut into 1-inch pieces (4 cups)

  • 1 medium sweet potato, peeled and cut into 1-inch pieces (2 cups)

  • 1 zucchini, halved lengthwise and cut into ¼-inch pieces (2 cups)

  • 1 cup frozen shelled edamame

  • 3 cups packed baby spinach

  • ¼ cup chopped fresh cilantro

  • Cooked grains, such as quinoa, and halved limes, for serving


  1. Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.

  2. Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.

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