Sweet Potato, Kale, Cauliflower Curry

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"Are we still cooking for ourselves? Or did we go back to take-outs? Either way, save this this delicious recipe. Especially since sweet potatoes are in peak season!! ๐Ÿ ๐Ÿ˜‹ It has all the ingredients that are beneficial for your immunity; turmeric, garlic, ginger, onions...all the good stuff ๐Ÿ™Œ๐Ÿพ"
-- @veggiepeggy

A Note from Feedfeed

This creamy vegan curry is full of hearty veggies like sweet potato and cauliflower for a comforting and quick weeknight meal

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Recipe Card


  • 2 teaspoons coconut oil
  • 1 medium yellow onion, diced
  • 2 medium sweet potatoes, diced
  • 1/2 head cauliflower, cut into small florets
  • 3 cups kale
  • 3 tablespoons fresh ginger, minced
  • 6 cloves garlic, minced
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1 cup tomato sauce
  • 1 cup vegetable stock
  • 1/2 cup coconut cream


  • Step 1

    In a large pot over medium heat, heat coconut oil. Add the onion and cook until translucent.

  • Step 2

    Add diced sweet potato and cauliflower and cook for about 4 minutes uncovered. Add garlic and ginger and sautรฉ for about a minute.

  • Step 3

    Add turmeric, cumin, cayenne pepper, and sea salt, and stir to coat the aromatics.

  • Step 4

    Add the apple cider vinegar followed by the tomato sauce, vegetable stock, and coconut milk. Bring to a low boil. Reduce heat to simmer. Cover and cook for 15-20 minutes or until vegetables are tender, stirring occasionally.

  • Step 5

    Taste and adjust seasoning. Remove from heat and add kale. Stir to wilt.

  • Step 6

    Top with fresh cilantro and lemon wedges to delicious garnish.