Whether you're vegan or are simply looking to cut down on meat, this vegan Thai red curry with cauliflower and sweet potatoes is a truly delicious treat that's so much better than takeaway. Serve this comforting curry with basmati rice or naan for the perfect quick weeknight treat the entire family will love.
I love this Thai cauliflower curry because it's so easy to make and I can have dinner ready on the table in just 40 minutes.
It's an excellent choice for a busy weeknight, not just because it's super tasty and healthy, but also because you can have it ready in no time. Whenever I make it, there are no leftovers, which is a win in my book.
My version of cauliflower red curry is fragrant and delicious without using any dairy. It's a plant-based recipe that's packed with healthy vegetables and uses shop-bought Thai red paste for a speedy dinner.
What makes this vegan Thai red curry great?
- It's warming, tasty, and full of flavour
- Vegan
- Naturally gluten-free
- High in fibre
- Ready in just 40 minutes
- Cauliflower is high in vitamin C and vitamin K
- Sweet potatoes are a great source of vitamin C, potassium and beta carotene
- Family-friendly as it's not too spicy
How do you make it?
- Stir in the garlic and ginger and continue to cook for another 30 seconds. Add the Thai red paste and cook for another minute.
- Next, stir in the tomatoes and coconut milk, then add the sweet potato and cauliflower. Cover the pan with a lid, reduce the heat, and simmer for about 15 minutes or until the sweet potato is fork-tender.
- Stir in the baby spinach and cover the pan again. Cook for a further 1-2 minutes until the spinach wilts. Next, stir in the lime juice and season to taste.
- Serve with basmati rice, naan, and topped with coriander leaves and extra lime wedges.
Can I freeze cauliflower curry?
Yes, you can freeze this cauliflower and sweet potato curry. Allow it to cool completely, then pour it into freezer-proof containers or bags and freeze for up to a month. Thaw the curry overnight in the fridge before reheating.
If you liked this vegan Thai red curry with cauliflower and sweet potatoes, check out some of my other easy vegan recipes:
Butternut Squash Chickpea Curry
Easy Lentil and Chickpea Curry
Creamy Spiced Chickpea Soup with Coconut and Lime
Moroccan Aubergine and Chickpea Tagine
Kala Chana Masala (Black Chickpea Curry)
Looking for more delicious inspiration? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Vegan Thai Red Curry with Cauliflower and Sweet Potatoes
Whether you're vegan or are simply looking to cut down on meat, this vegan Thai red curry with cauliflower and sweet potatoes is a truly delicious treat that's so much better than takeaway.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 1 sweet red pepper, sliced
- 2 large garlic cloves, finely diced
- 1 tablespoon fresh ginger, grated
- 4 tablespoon Thai red paste
- 1 x 400 g (14 oz) can plum tomatoes, crushed
- 1 x 400 ml (13.5 fl oz) can coconut milk
- 1 medium sweet potato, cut into 1-inch cubes
- ½ medium head of cauliflower, cut into medium size florets
- 150 g (3 cups) baby spinach
- Juice of 1 lime
Instructions
- Melt the coconut oil in a large and deep pan that has a lid. Add the onions and red pepper and saute for 8-10 minutes over medium heat.
- Stir in the garlic and ginger and continue to cook for another 30 seconds. Add the Thai red paste and cook for another minute. Next, stir in the tomatoes and coconut milk, then add the sweet potato and cauliflower. Cover the pan with a lid, reduce the heat, and simmer for about 15 minutes or until the sweet potato is fork-tender.
- Stir in the baby spinach and cover the pan again. Cook for a further 1-2 minutes until the spinach wilts. Next, stir in the lime juice and season to taste.
- Serve with basmati rice, naan, and topped with coriander leaves and extra lime wedges.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 25gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 70mgCarbohydrates: 23gFiber: 5gSugar: 9gProtein: 7g
Nutritional information is an estimate provided by an online nutrition calculator.
Jackie says
Hi, does frozen Cauliflower florets work in this recipe?
Alice says
Sure, they should work just fine!
Clare Lynd-Porter says
I forgot to buy sweet potato so I used a can of chickpeas. Very good! I really look forward to using the sweet potato tho
Alice says
Thanks so much for your kind message, Clare! So glad to hear you enjoyed the recipe!
Lesley says
Just made this delicious Thai curry for dinner and will definitely be making it on a regular basis, absolutely loved it !!! Thanks
Colin Boyd says
That’s awesome, just wondering if there’s an alternative to garlic? Or may be bump on other seasoning ingredients? Perhaps add more herbs like cilantro?
Alice says
You can simply skip the garlic and up the other spices a bit, especially the ginger. Some chopped cilantro added right at the end should also add a lot of extra flavour.