Sweet Potato Stew with Cauliflower
This curry-flavored sweet potato stew with cauliflower has a vibrant color and lots of wonderful, strong flavors! Perfect for lunch or dinner!
I love cauliflower. I actually think I love it more than I love broccoli! It’s more versatile and you can use it in various ways! You can make pizza crust, pasta sauce, and even a creamy risotto, all using cauliflower! Isn’t is awesome! 🙂
Even though I like it so much, I don’t use it that often. Maybe I’m not used to it yet. I rarely ate it when I was a kid, and I just recently discovered its true potential. 🙂 So, far I made cauliflower soup, cauliflower spread, cauliflower casserole, and the awesome cauliflower risotto I was telling you above. Now I felt it was time to use it in a flavorful stew, accompanied by sweet potatoes and an abundance of spices.
This sweet potato stew recipe has such a great combination of textures, flavors, and colors. It resembles curry a bit, especially because I used coconut milk and a homemade curry spices mix.
This sweet potato stew is also extremely easy to make. It’s the perfect dish for families and it is budget friendly, especially if you use frozen cauliflower florets, which are cheaper. Sprinkle with tons of fresh parsley and enjoy this healthy, delicious sweet potato stew.
Cauliflower – Sweet Potato Stew
Ingredients
- 1 head cauliflower florets removed (or you can use ~500g frozen cauliflower florets like I used)
- 2 sweet potatoes peeled
- 1 onion diced
- 4 cloves garlic mashed
- 1 cup coconut milk
- 2 tsps turmeric powder
- ½ tsp ginger powder or use a bit of fresh ginger, grated
- ½ tsp cumin ground
- ⅓ tsp coriander seeds ground
- ⅓ tsp pepper ground
- sea salt to taste
- 2 Tbsps olive oil
- water add as much as needed to make the thick sauce (I added ~2-3 cups)
- parsley fresh – use as much as you want
Instructions
- Steam cauliflower florets.
- In a medium pot, add some water and boil the peeled and cubed sweet potatoes.
- Check with a fork after 20 minutes. If tender, remove from heat.
- Drain, but save the water.
- Put the sweet potato cubes in a blender or food processor. Add coconut milk and spices. Add 1 cup of saved water. Blend until smooth. Add more water, in order to make the sauce less thick. It should have the consistency of full-fat sour cream, so thick, but not puree.
- Heat oil in a large saucepan. Add diced onion and mashed garlic cloves. Saute for 2 minutes.
- Add sweet potato sauce. Stir.
- Add steamed cauliflower florets.
- Cook for ~10 more minutes.
- Serve with fresh chopped parsley on top.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Ruxandra, this was great. Fantastic flavour and sublime thick texture. Cauli and kumara are great together. I was looking for a boiled / steamed dish with them both and this is such a good way to have them. Thank you so much!
You’re welcome, I’m so glad you enjoyed it! It’s one of my favorite recipes! 🙂
When does the garlic go in? Sauteed with onion or blended with the spices?
Sauteed with the onion. Just corrected the recipe. Thanks for pointing it out to me! 😀
This description says “a curry-flavored. . .” but no curry in recipe?
Hi Karen! Curry is actually a mix of spices (ginger, turmeric, cumin, coriander and others) and also a dish. This recipe has most of the spices used in the curry mix, so it has a curry flavor. 🙂
I tried making this too, and of cauliflower got cooked almost totally into the sweet potato so it was more like a soup. What do I need to do different?
Hi Burt! Did you follow the instructions in the recipe? The cauliflower needs to be cooked separately (preferably steamed) and then add it to the stew. This way you won’t end up with a puree.
thanks Ruxandra, I bought a cauli this morning, can’t wait to try this delicious recipe. vegan and healthy, perfect.!
Hope you’ll like it! 😀