This sweet potato, cauliflower and chickpea curry is the perfect choice for a delicious weeknight dinner. It’s made with strong Indian spices, sweetened with creamy coconut milk and tamed with a drizzle of lime juice.
My advise is to not get overwhelmed by the amount of spices. They blend so well and give any dish such a nice flavor. If you’re new to Indian food, you can start with smaller quantities, but I wouldn’t skip any of those spices.
In this paragraph you’ll find general information about the ingredients I used, their role and potential substitutes. You may find details about necessary quantities and preparation steps in the recipe card at the end of the article.
Curry is such a versatile dish. You can use any veggies you have in the the fridge. So, I used a small head of cauliflower and a sweet potato. I’ve also added chickpeas for their protein content.
The gravy ingredients are quite standard and you’ll find them in almost any curry recipe. Onions, garlic and ginger are the classic base in Asian cooking, in general. I used yellow onion, but shallots would work even better. I’ve also added some fresh chili, but you can skip them if that’s too hot for you. Tomatoes are always present in Indian gravies. Ideally, you should use fresh tomatoes, but, unfortunately that’s not always possible. They’re not in season now, so I used some homemade tomato purée, but canned tomatoes work as well (whole or diced).
And I added a can of coconut milk too, which is common only in South Indian curries.
As for the blend of spices (masala), when you’re making Indian curry, you can’t miss coriander, cumin, garam masala, chili, fenugreek and turmeric powder. They’re the heart of any Indian curry.
Don’t skip the fresh lime juice at the end. It changes everything, trust me 😉!
How to make sweet potato, cauliflower and chickpea curry
Prepare the gravy
First step is to prepare the gravy base. Sauté onion, garlic, fresh chilies and ginger in vegetable oil, then I add spices and cook them together for 1 minute over medium heat. This will enhance the flavor in the spices.
Next, add the tomato purée. Cook for 2-3 minutes over medium heat, so all spices blend into the tomato gravy.
Before adding the veggies, I prefer blending the gravy for a very smooth texture (especially if using diced tomatoes). It’s not a mandatory step, but it’s recommended.
Add the vegetables
You need to consider the cooking time of each veggie you’re using. So, you need to add the sweet potatoes first, as it need more time to soften. At this point, add the salt too. Let potatoes cook into the gravy for 5-6 minutes, then add the coconut milk, cauliflower and chickpea. Bring it to a simmer and cook for 7-8 minutes over medium heat.
Turn off the heat and allow the curry to rest for 15 minutes before serving.
How to store the curry
It’s best to eat the curry the same day you’re cooking it. You can store it in the fridge for 1 or 2 days, but the veggies will get too soft (for my taste). I recommend refrigerating only the gravy instead in an airtight container. It will last 5-6 days. You can also freeze it for up to 2 months. This way, you can add different veggies next time you’re cooking it 😉.
Other curry recipes you might like
- Broccoli, carrot, potato and tofu curry
- Tofu makhani – tomato curry with gingered tofu
- Palak tofu – spinach curry
- Thai green curry
If you like this vegan Indian curry recipe, please rate it or leave a comment below. And if you give it a try, take a picture and share it on Instagram; don’t forget to tag #choose_tasty 😊.
Sweet Potato, Cauliflower and Chickpea Curry
- 3 tbsp vegetable oil
- 1 big yellow onion finely diced
- 5-6 garlic cloves minced
- 1 ginger knob (3-4 cm) minced
- 1 fresh chili (sliced) optional
- 1 tsp garam masala
- ⅔ tsp ground coriander
- ⅔ tsp cumin powder
- ⅔ tsp chili powder or less
- 1 tsp turmeric powder
- ⅔ tsp fenugreek powder
- 200 g tomato purée
- 1 tsp salt or to taste
- 400 g sweet potato cut into cubes
- 1 can coconut milk 400 ml
- 350 g cauliflower small florets
- 1 can chickpeas drained
- 1 lime
- Heat the oil into a wok or a large cooking pot; when it's hot, add the diced onion and sauté for 1 minutes over medium heat; then add garlic, ginger and fresh chili; cook for 1 minute, until fragrant; stir continuously to prevent burning;
- Add spices and cook together for 1 minute; stir continuously;
- Add tomato purée, bring to a simmer and cook for 2-3 minutes;
- (Optional) Blend the gravy using an immersion blender to get a smooth texture;
- Reheat the gravy and bring in the cubed sweet potatoes and salt; cook for about 5-6 minutes;
- Add the coconut milk, salt, cauliflower and chickpeas; bring to a boil and simmer for 7-8 minutes over medium heat; cover with a lid and stir from time to time;
- Turn off the heat and let it rest for 15 minutes before serving; don't forget to drizzle over the lime juice before serving.
- If in season, you can use 3 medium diced tomatoes; or you can use canned tomatoes.
- The vegetables cooking time depends on how big the pieces are. so check the doneness level before turning off the heat.
- You can add smaller quantities of spices if you’re not used to them yet. Also, there’s no need to make this curry hot, so you can skip de fresh chili and chili powder.