Food & Cooking Recipes Healthy Recipes Vegan Recipes Cauliflower-Sweet Potato Curry Be the first to rate & review! By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on January 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 35 mins Total Time: 1 hrs Servings: 4 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. Ingredients 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 Directions 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. 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. Rate it Print