Taking a step away from the pumpkin for now…but not straying too far! This cauliflower sweet potato coconut curry is one of my favorite ways to enjoy the flavors of autumn without that quintessential orange gourd.
Quick side note: my jet lag is WAY better now. I’m still waking up early but shockingly I’m a morning person and am actually quite pleased to wake up before dawn. It lets me wake up slowly and it’s so nice not to jolt awake to an alarm. Anyhoo, a Scotland and Ireland post with aaalll the pictures (you know me) will be up and about on the blog soon so keep a look out!
Alright, back to this delectable Thai inspired curry. The pumpkin substitute: sweet potato! It’s still orange and autumn-y (making up words here) and perfect for this dish. Who knew??
This cauliflower sweet potato coconut curry is packed with veggies, nutrients, and is ultra creamy. Oh and…ONE POT!!! Remember my obsession with one pot meals? It’s no joke.
PS. This curry freezes wonderfully! Make a big batch, throw it in the freezer and heat up in the microwave or on the stove whenever you want. Lasts up to a a month!
Get your cauliflower sweet potato coconut curry on, recipe below.
One pot, creamy, autumn inspired, vegan thai curry absolutely packed with veggies. Enjoy fall flavors without the pumpkin! Serve over jasmine rice with some fresh lime slices for a delicious Thai bowl.
- 1 tablespoon coconut oil
- 4 cups cauliflower florettes, roughly chopped
- 2 cups sweet potatoes, peeled and roughly chopped*
- 1 14 ounce can sweet potato puree
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced or 1/2 tablespoon ginger paste
- 1–2 thai chilies, seeded and minced* (more or less depending on how hot you want your curry! I used two for a bit of heat)
- 2 teaspoons turmeric
- 3 tablespoons red curry paste
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 14 ounce can unsweetened coconut milk
- 1 tablespoon soy sauce (you can also use fish sauce for a more Thai flavored curry however this comes from fermented fish and is not vegetarian or vegan)
- 1/2 cup shelled, raw peanuts, roughly chopped
- 2 tablespoons Thai basil, roughly diced
- 1/4 cup cilantro, roughly diced
- Lime slices, for garnish
- Coarse salt
- Cooked jasmine rice to serve
- In a large pot, heat coconut oil over medium high heat. Stir in minced garlic, ginger, and thai chilies. Cook for 2 minutes, until fragrant.
- Add cauliflower and chopped sweet potatoes. Cook for 4-5 minutes, stirring frequently until somewhat softened.
- Stir in sweet potato puree, turmeric, and red curry paste. Cook for 2 minutes, stirring frequently.
- Pour in lime juice and rice vinegar. Cook 1 minute, scraping up any browned bits on the bottom of the pot.
- Stir in coconut milk, 1 tablespoon of Thai basil, 1 tablespoon of the cilantro, and the soy sauce. Bring to a boil. Reduce heat to a simmer and cook 10 minutes, stirring occasionally, until vegetables are easily pierced with a fork.
- Remove from heat. Stir in half of the peanuts, 2 tablespoons of the remaining cilantro, the remaining Thai basil and more soy sauce as desired. Add salt to taste.
- Serve immediately over jasmine rice. Garnish with remaining cilantro, peanuts, and lime slices.
Alternatively, you can use a 14 ounce can of sweet potatoes, drained of any liquid and roughly chop those up. Not as much flavor or freshness but it’ll work in a pinch!
Thai chilis are VERY hot, so be careful when prepping them. Wash the cutting surface you used and your hands immediately with soap and water. Be careful not to touch your eyes until after you’ve done so!
If you can’t find any thai chilis at your local store, habanero peppers are a good substitute. They aren’t quite as hot, but are hotter than a jalapeno.