Cauliflower Rice Curry with Sweet Potato

    Serves 4
    15 mins prep
    40 mins cook
    55 mins total

    This cauliflower rice curry with sweet potatoes in an Indian inspired coconut curry base is easy, rich, flavorful, vegan and gluten-free.

    2 servings

    Cauliflower Rice

    Sweet Potato Coconut Curry

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    1. Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.

    2. In a large bowl combine cauliflower rice, oil, turmeric, and salt. Toss to coat.

    3. Place seasoned riced cauliflower on your prepared baking sheet.

    4. Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.

    5. In a large pot over medium heat combine oil, onion, garlic and ginger. Saute for 5 minutes.

    6. Stir in sweet potatoes and carrots. Saute 1 minute longer.

    7. Stir in all spices (curry powder through red chili flakes). Saute 1 minute longer.

    8. Pour in one can of coconut milk + 2 cans water.

    9. Stir in shredded coconut and the roasted cauliflower rice.

    10. Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.

    11. Stir in cilantro and lemon juice. Simmer for 5 more minutes.

    12. Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving.

    13. Optionally garnish with fresh cilantro.

    14. Enjoy!

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