Cauliflower Sweet Potato Curry Vindaloo is a super-satisfying and easy side dish that will compliment any protein.
Recently, my pals at Pure Indian Foods sent me some of their new spices to try, and the bottle of Organic Vindaloo Curry Seasoning really stood out in my mind. I’ve also got a few plans for the Organic Tandoori Masala Seasoning coming up soon!
I rummaged around the fridge—as one often does when trying to make dinner—and found a head of cauliflower, an onion and some leftover roasted sweet potato to put together.
Diced tomatoes, chicken broth and full-fat coconut milk rounded out the pantry goods. (I always have those on hand so recipes like this can happen in a flash.)
The result was tender cauliflower perfectly seasoned with the warm spices from the curry, a touch of sweet from the potato, a little acid from the tomatoes, and creaminess from the coconut.
This dish feeds four as a side (or as a main for vegetarian friends if you use veggie stock instead of chicken), but if you toss in some cooked diced chicken or canned wild salmon, you’ve got a hearty and satisfying meal that takes one pot from start to finish.

Cauliflower Sweet Potato Curry Vindaloo Recipe
Super easy Cauliflower Sweet Potato Curry Vindaloo recipe from Stupid Easy Paleo is Paleo and gluten-free. Makes a great dinner side dish!
Ingredients
- 1 tbsp ghee
- 2 to 3 tsp curry vindaloo seasoning *
- 1/2 onion medium, diced (about 1 cup)
- 3 cloves garlic chopped finely
- 1 cauliflower medium, cut into florets (about 4-5 cups)
- 1/2 cup diced tomatoes canned
- 1/2 cup chicken broth
- 1/4 cup coconut milk full-fat
- 1 sweet potato medium, roasted, peeled and diced
- Sea salt to taste
- Handful cilantro optional, for garnish
Instructions
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In a large skillet or Dutch oven, melt the ghee over medium heat. Add the curry powder and cook for 30 seconds to release the oils in the spices. Stir.
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Add onion and garlic, cooking and stirring for about 5 minutes until the onion starts to turn translucent.
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Now add the cauliflower. Turn up the heat to medium-high, cook and stir for about 5 minutes.
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Toss in the tomatoes and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Put a lid on and cook the veggies for another 10 to 12 minutes, until the cauliflower is fork-tender.
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Remove the lid and stir in the coconut milk and roasted sweet potato until everything is warmed through.
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Adjust the seasoning levels with sea salt and more curry powder if desired. Garnish with cilantro.
Recipe Notes
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23 Responses
Looks delicious–like an even better version of aloo gobhi!
The title of this post was all of my favorite things put together 🙂 Looks great, I’ll have to try this over the weekend!
Thanks for the recipe. Looks really tasty.
🙂
This looks hearty, delicious, and simple. Can’t wait to try!
Do you think it would work out if I blended with an immersion blender then add the sweet potatoes and some chicken?
I don’t see why not. 🙂
Steph, this looks amazing! I happen to have a head of cauliflower chilling in my fridge right now, so I’m making this tonight!! I can’t wait 🙂
Also, if i don’t have curry vindaloo, do you think subbing curry powder with cayenne would do?
Thanks!
Alex @she_bytes <3
Hi Alex..that should work! Just check that heat level so you don’t go too far 😉
Delicious recipe! I didn’t have the vindaloo curry (yet) so I made this with one of the masalas I had in my pantry, and I used frozen cauliflower. Everyone loved it. Will definitely make again.
This recipe sounds delicious! Haven’t tried it yet but I definitely will 🙂 Thanks for sharing!
Let me know what you think! You’re welcome. 🙂
I made this for the first time today, and I will definitely be making it again! My husband (who doesn’t normally like curry, but will try any recipe I put in front of him at least once) even said he would eat it again. WIN!
Thank you for this receptive, I made it 10 days ago and I am making it again today! I rarely make the same thing twice in one month unless I love it!
Wow! That’s a wonderful compliment. Thank you 🙂
This is our new favorite recipe! My husband said this is something he would would order at a restaurant and my daughter (who “doesn’t like cauliflower”) asked for seconds!
Awesome! 🙂
I forgot to roast sweet potatoes! Can I use raw sweet potatoes and add them in earlier?
Sure!
Gorgeous recipe! It came out perfect even when I adjusted to seasoning to omit vindaloo for milder curry. My SO can’t handle the heat. It was a breeze to make and I will certainly want to experiment with variations. Thank you for such an awesome site! You’ve become my go-to!
That’s awesome! Love how you made it your own!
Thanks for the recipe. Was looking for something different to do with the sweet potato I had on hand. Had to make a few changes because I didn’t have some things: used curry powder and frozen cauliflower/broccoli blend (partially thawed it), and no coconut milk. Still loved it and the house smelled great!
Hi Lisa! Sounds like you found a way to make it your own which is always awesome! <3