You live with someone for half your life and just when you think you know everything about them: you can complete their sentences and predict their response to nearly any situation – they surprise you. And that’s somewhat refreshing when you get to this stage of the game 🙂 For some reason I thought The Don abhorred cauliflower, in fact, in my mind I vaguely remember him telling me this one evening after dinner; vague being the key word I guess. But I was wrong! He raved about this colorful curry, exclaiming how he loved sweet potatoes (which I knew) AND cauliflower, and how I should make it more often! Who knew? Certainly not me.
So, thanks to my friend, Faith at Edible Mosaic,  not only was this fragrant and savory vegan meal a home run with the huz, but it satisfied my sudden craving for Indian curry. The Indian name for this dish is  Aloo Gobi Masala, and  the minute I saw it,  I made a mental note to buy cauliflower on my next grocery run. Because we love the orange tuber, and for more color and nutritional value, I substituted  sweet potatoes for the white potatoes in the original recipe. I also had a fantastic Madras Curry from Williams Sonoma and substituted that for garam masala and added more peas, because you can never have enough sweet peas in my book. Edible Mosaic holds a place in my Blogroll because Faith always inspires and amazes me with her creative, unpretentious recipes  – please take a moment to check out her site, I think you’ll love it too 🙂
Sweet Potato and Cauliflower Curry
Inspired by Edible Mosaic | Serves 4
3 Tablespoons canola oil
½ teaspoon crushed red pepper flakes
1 large onion, chopped
3 large cloves garlic, grated
1 inch piece of fresh ginger, grated
1 bay leaf
1 teaspoon curry powder or garam masala
1 teaspoon cumin seeds
½ teaspoon coriander
½ teaspoon turmeric
1 medium head cauliflower, cut into bite-sized florets
1 large or long sweet potato, cut into bite size pieces
1 teaspoon sugar
½-1 cup water*
1 cup frozen peas
Salt and pepper
Garnish: Fresh cilantro or parsley (optional)
Heat oil in a large skillet (with a lid) over medium-high heat; when oil is hot, sprinkle in red pepper flakes, add onion and sauté for about 5 minutes, until softened. Add garlic and ginger and sauté another 30 seconds. Add bay leaf, curry or garam masala, cumin seeds, coriander, and tumeric and sauté until fragrant, about 1 minute.
Add cauliflower, sweet potato, sugar, ½ teaspoon or so of salt, a few grinds of fresh pepper, and ½ cup of water (*I used ½ cup of dry white wine and ½ cup of water). Stir to combine. Cover the skillet and cook for about 30 minutes, stirring occasionally, until veggies are tender.
Stir in thawed peas, cover skillet and cook for another minute to warm peas. Season to taste with additional salt and pepper (and red pepper flakes if you like more heat). Serve garnished with fresh cilantro or parsley if desired.
Enjoy 🙂
Shown served with hummus and whole wheat pita.
This is gorgeous love how the curry colors the cauliflower…beautiful flavors 🙂
Faith does have amazing recipes as well as do you!
Hugs
I really need to get on board with the Meatless Mondays. 🙂 And now… I’m craving Indian curry, too!
And Faith has a delicious site, too!
[K]
What a great combination…sweet potato and cauliflower. Nom!
goodness gracious – this is beeatufiul! The color of your curry powder is beautiful and brilliant. Most definitely makes me want to make this – will search for some cauliflower during my next run as well. Thanks for the inspiration!
Thanks for reminding me to make this!
I am with The Don … wow!! This must have been such a delicious dinner – that plate looks so inviting. 🙂
this looks really yummy! thank you for sharing this dish with us:) have a great week ahead.
It is gorgeous and colourful, and since I love cauliflower, I know I would love it. But glad to hear everyone on your end loved it too.
Beautiful..I love the recipe, and what not to love when it looks so colorful and tasty!!!
Goodness, curry really is wonderful and it certainly sounds delicious in this meal. I’ve been trying to eat more veggies as of late, and this sounds like it will make a great future dinner 🙂
A simple, but definitely very flavourful and healthy veggie dish.
I love that you use sweet potatoes instead of carrots! Delicious!
Yay, I’m glad you liked this! Your twists look delicious, especially the use of sweet potatoes! Thanks so much for your sweet words, they mean a lot to me.
Your dish has wonderful color and it sounds delicious. I am new to your blog but wanted you to know how much I’ve enjoyed my visit here. I’ll definitely be back. I hope you have a wonderful day. Blessings… Mary
We had some amazing curried cauliflower at a restaurant last week…this looks like a lovely recipe for me to try at home! Thank you for sharing such a flavor-packed vegetable dish. I hope you are doing well, my friend!
This just goes to prove that one doesn’t need meat to make a delicious and beautiful main course!!
What could be better than three of my favorite ingredients together in one dish!!
Definitely putting this on the dinner menu!
What a great recipe find! You know I love curry and vegetable curries are great any day of the week! Looks delicious Priscilla
I’ve never had sweet potato and cauliflower together…but
I love both and I love curries, so I know I’d love this.
YUM!
This is a nice recipe and I don’t think we’ve had cauliflower in months, I need to change that. My husband is a huge fan of it. I will have to go say hi to Faith, this is a lovely recipe! Hope you have A Happy Valentines Day!
-Gina-
delicious dish, just made 2nd round of it, kids actually loved it!! tx