Curried Sweet Potatoes Cauliflower and Green Beans
Dive into the vibrant flavors of this Curried Sweet Potatoes, Cauliflower, and Green Beans recipe—a wholesome, plant-based feast that's as comforting as it is nourishing. Featuring tender sweet potatoes, roasted cauliflower florets, and crisp green beans simmered in a luscious coconut milk and tomato curry base, this dish bursts with warming spices like curry powder, cumin, and turmeric. The splash of cayenne adds a subtle kick, but you can customize the heat to your liking. Perfect for a weeknight dinner or an impressive meal prep option, this one-pot wonder pairs beautifully with steamed rice or pillowy naan. Garnished with fresh cilantro for a touch of brightness, this easy-to-make vegan curry strikes the perfect balance between hearty and healthy. With just 15 minutes of prep and a symphony of vibrant ingredients, it’s a surefire way to spice up your meal rotation!
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Recipe Information
Ingredients
- 2 medium (peeled and diced) Sweet potatoes
- 1 small head (cut into florets) Cauliflower
- 200 grams (trimmed and cut into halves) Green beans
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.25 teaspoon (optional) Cayenne pepper
- 400 grams (1 can) Diced tomatoes
- 400 milliliters (1 can) Coconut milk
- 1 cup Vegetable broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- (optional, for serving) Cooked rice or naan
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Sauté the diced onion for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Add the diced sweet potatoes, cauliflower florets, and green beans to the pot. Stir well to coat the vegetables in the spice mixture.
Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.
Season the mixture with salt and black pepper, adjusting to taste.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Remove from heat and let the curry rest for 5 minutes before serving.
Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or naan if desired.
Nutrition Facts
Calories |
22917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11659 mg | 507% | |
| Total Carbohydrate | 5387.4 g | 1959% | |
| Dietary Fiber | 482.5 g | 1723% | |
| Total Sugars | 4020.5 g | ||
| Protein | 321.6 g | 643% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7156 mg | 550% | |
| Iron | 160.8 mg | 893% | |
| Potassium | 132675 mg | 2823% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
