A seasonal vegan cauliflower curry with sweet potato, chickpeas, and greens. Serve this easy curry with naan or rice for a plant based comfort food meal that you can feel good about.
Heat a large pot over medium heat and add the coconut oil. Once the pot is hot, add the onion and cook for a couple of minutes, or until translucent but not browned.
Add the sweet potato and cauliflower and cook for another five minutes to brown slightly.
Stir in the garlic and ginger, followed by the salt, cumin, turmeric, cayenne pepper, coriander, black pepper, and cinnamon, and cook for another 30 seconds.
Stir in the apple cider vinegar, then add the tomatoes and chickpeas. Bring to a low boil, then reduce the heat to simmer. Cook, covered, for about 20 minutes, or until the vegetables are fork-soft.
Once the vegetables are cooked, stir in the coconut milk.
Remove the curry from the heat and stir in the greens. If using kale or frozen greens, cook for a couple of minutes.
Serve hot with naan or your grain of choice (rice, quinoa, etc.). Leftovers can be refrigerated in a sealed container for up to three days and freeze well for up to a month.
Nutitrion
Serving Size: 1
Calories: 335 kcal
Carbohydrates: 46 g
Protein: 15 g
Fat: 13 g
Saturated Fat: 9 g
Sodium: 830 mg
Sugar: 12 g
Unsaturated Fat: 3 g
Reviews
Diana on 2026-07-12 (5 stars): This is a delicious and easy recipe. Definitely will be a go-to in my kitchen. Thanks Alexandra
Tash on 2025-12-08 (5 stars): So delicious. I didn't have chickpeas so used 2 tins of lentils. Im adding it to my go to recipes now. Thank you
Kim on 2025-03-15 (5 stars): This was delicious. As the liquid was low the vegetables took a long time to cook so I added the coconut milk earlier. I will definitely make this again.
Kendra on 2024-10-26 (5 stars): Delicious flavors - love the warming spices and the cinnamon adds depth and a slight sweetness. Used white sweet potato as it was what was on hand -- will definitely make this again and again!
Magnolia on 2024-07-11 (5 stars): This was phenomenal, bold flavors, and assembled easily . Will make often, perhaps substituting with pumpkin during the colder fall and winter months.
Lori on 2024-05-29 (5 stars): Holy Veggie Curry, Batman! This was amazing! My picky 13 year old son loved this. Definitely a keeper!
Cleyoh on 2024-05-29 (5 stars): Amazing! Added carrots and was lovely!
… I don’t usually stick to spice ratios in recipes (idk why! Just a little stubborn lol) ANYWAY! I did with this curry AND it’s PERFECT!!!! My 9 y.o & husband LOVED IT!!! 🥰 will be on rotation!
Carla on 2024-04-25 (5 stars): Great recipe for this finicky eater. I reduced the cayenne, no vinegar and only used a half can of tomatoes. Very satisfying! I highly recommend this. It will be my new staple.
Sally on 2024-03-16 (5 stars): This is my family’s favourite curry now. Definitely right about the apple cider vinegar making a difference. Delicious and nutritious!
Trevor on 2024-02-16 (5 stars): Haven’t tried it yet but smells delicious! I would either pre cook the sweet potato’s and cauliflower first or cut into smaller portions so they cook faster. Cooking time doubled as those veggies were not cooked thoroughly. I would like to add I’m cooking at altitude so that may have a bit to do with it.
