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–+ servings
Cauliflower sweet potato stew Mancare de conopida si cartof dulce vegan

Cauliflower - Sweet Potato Stew

A curry-flavored cauliflower and sweet potato stew with a vibrant golden color and warm, cozy spices. It's creamy, dairy-free, and ready in about 45 minutes.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 6

Ingredients 

  • 1 head cauliflower florets removed (or use ~500g frozen cauliflower florets)
  • 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 the 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 the sweet potatoes, but save the cooking water.
  • Put the sweet potato cubes in a blender or food processor. Add the coconut milk and spices, then add 1 cup of the saved water. Blend until smooth. Add more water to make the sauce less thick. It should have the consistency of full-fat sour cream: thick, but not a puree.
  • Heat the oil in a large saucepan. Add the diced onion and mashed garlic cloves. Saute for 2 minutes.
  • Add the sweet potato sauce and stir.
  • Add the steamed cauliflower florets.
  • Cook for ~10 more minutes.
  • Serve with fresh chopped parsley on top.

Notes

Save the sweet potato cooking water and add it back gradually while blending so you can control the sauce thickness. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently and loosen with a splash of water if needed.