Cauliflower and Tomato Coconut Curry

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Cauliflower and Tomato Coconut Curry | A Couple Cooks

Cauliflower and Tomato Coconut Curry | A Couple Cooks

Cauliflower and Tomato Coconut Curry | A Couple Cooks

Each holiday season the nostalgia factor seems to increase for Alex and me. This current season has been full of it, due mostly to playing Aunt Sonja and Uncle Alex to four littles under 6 for the past week. Something about seeing their exuberance at lighting our Christmas tree brings out the true cheese-ball in me. I love this time of being the dotting aunt, before we have a bundle of joy of our own to distract us.

After stuffing ourselves with all sorts of Thanksgiving treats this past week (including this addicting new habit), we’re craving something warm and packed with nutrient-filled veggies. This curry is the perfect antidote; it’s easy to put together and full of healthy veg like sweet potato, spinach, chickpeas, cauliflower and tomatoes. We made ours with a fancy curry powder we received as a gift from a dear friend and it was out of sight. (The quality of the curry powder does affect the taste, so find a quality curry powder if you can.) Several of you asked for the recipe when we posted a photo on Instagram a while ago, so we’re excited to share it now.

Also, we’re having so much fun connecting with you in a new way on our podcast! Thank you for all your feedback thus far. What would you like to hear about? Would you share with a friend? We love hearing from you — shoot us a note here or on Instagram. All podcast info is here. Thank you so much for listening!

Why to Make It: Nourishing and flavorful curry that’s easy to put together and high in nutrients. Works for vegetarian, vegan, gluten-free and dairy-free diets.
When To Make It: Fall or Winter

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Cauliflower and Tomato Coconut Curry


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  • Author: a Couple Cooks
  • Yield: 4 to 6

Description

*Using a high-quality curry powder is key to a complex taste in this curry. Using a full-fat coconut milk is also recommended versus light coconut milk, as it imparts a satisfying richness.


Ingredients

  • 1 yellow onion
  • 1 pound sweet potato (4 cups chopped)
  • 1 head cauliflower (5 cups chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons curry powder*
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne
  • 23-ounce jar of Muir Glen diced San Marzano plum tomatoes
  • 15-ounce can full-fat coconut milk*
  • 15-ounce can chickpeas
  • 4 cups spinach leaves
  • Cilantro, for garnish
  • Brown rice, for serving

Instructions

  1. Prepare the brown rice according to the package instructions.
  2. Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
  3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
  4. Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.
  5. Garnish with chopped cilantro, and serve with brown rice.

This post is sponsored by Muir Glen. All opinions are our own; we love their tomatoes and use them often. Thank you for supporting the sponsors who keep A Couple Cooks in action! 

40 Comments

  • Reply
    Kathryn
    November 30, 2015 at 5:06 am

    This is the exactly the kind of food that I crave at this time of year – especially when I’ve been overindulging a little on the Christmas treats. It sounds so full of flavour and goodness.

  • Reply
    Erica
    November 30, 2015 at 8:04 am

    This looks soooo hygge if you ask me. I love how simple this dish is but embraces so many warm flavors. I can’t wait to listen to your new podcast episode too, it’s first on my workout playlist for tomorrow! :)

  • Reply
    Katrina
    November 30, 2015 at 11:34 am

    Curries like this are my FAV dinner. I love switching things up and definitely need to try your spin on things! Yum!

  • Reply
    Allyson
    November 30, 2015 at 1:30 pm

    Graeter’s is so good and so addictive, which is why I never buy it. I can’t be trusted with it, especially their mint chocolate chip. This looks like exactly what I want to eat tonight, after spending four days stuffing myself with leftover mashed potatoes.

    • Reply
      Sonja
      December 1, 2015 at 4:56 pm

      Glad to find another Graeter’s fan/addict! It’s those darn HUGE chocolate chunks, right?! I haven’t tried their mint chocolate chip, but now I’ll have to for a splurge someday :)

  • Reply
    Katie @ Whole Nourishment
    December 1, 2015 at 3:53 am

    This is my kind of stew. It looks delish! And I agree about the curry powder. I make a blend from Amy Chaplin’s cookbook and it makes all the difference in the world.

  • Reply
    Sarah
    December 1, 2015 at 12:35 pm

    This looks like the perfect counterbalance to holiday indulgences! I’m curious why you say to avoid light coconut milk? Also, any online recommendations for good curry powder? Thanks!!

    • Reply
      Sonja
      December 1, 2015 at 1:11 pm

      Great question — I mentioned this since I made it with light coconut milk and it was not nearly as good! I’ll clarify that in the recipe notes. In terms of curry powders online — we actually don’t have a go to. Do any other readers have recommendations for great curry powders?

  • Reply
    Karen @ Seasonal Cravings
    December 1, 2015 at 7:31 pm

    I love curry but don’t make it a lot bc my kiddos won’t eat it. Maybe for a dinner for two over the weekend? Kids will eat chicken nuggets :).

  • Reply
    Taylor
    December 4, 2015 at 5:10 pm

    This looks so good! I love curry but have never used tomato in one; I’ll have to give that a try! Butternut squash is a delicious replacement for the sweet potato too!

  • Reply
    Henrietta
    December 10, 2015 at 1:51 pm

    My very first recipe from your site and it was a big hit! Very tasty, fast, easy, easy dish! Also easy to vary ingredients depending on what is in the cupboard. I had no spinach and my husband loves canned peas so I threw those in instead. I used pinto beans instead of chick peas and that worked also and I agree that butternut squash might be a nice alternative to sweet potato. I backed off a bit on the curry powder and cayenne but it still had nice heat. We ate over white rice. A lot of information out there suggests that white rice has less arsenic and other heavy metals, so I use white rices and rinse several times before cooking. Any thoughts on this? Thanks again for a great recipe!

  • Reply
    Amanda
    December 12, 2015 at 10:57 am

    I made this last night for dinner. SO yummy and filling. The best part is that is made so much food so we will be eating it all week. Thanks for another awesome recipe

    • Reply
      Sonja
      November 4, 2016 at 11:35 am

      You are so welcome. Thank you so much for making it!

  • Reply
    Anonymous
    December 14, 2015 at 4:12 pm

    I made this last week, and it was super good! I love curries, but usually don’t cook them because they seem too intimidating. This one was pretty easy, though. The only thing that took time was chopping the potatoes. The finished product tasted a little bland, but that may have been the curry paste I went with. I added like 1/2 a teaspoon of cumin and garam masala, and it really came together. I ate it for the rest of the week!

    • Reply
      Sonja
      November 4, 2016 at 11:35 am

      So glad you enjoyed it! We’ve found curry powders can vary a lot, so maybe try it with a different one next time. Thanks for making it!

  • Reply
    Samantha Thayer
    December 29, 2015 at 10:59 am

    Definitely giving this a try tonight. :) Sounds perfect and cozy after the winter storms we’ve been having in Salt Lake City!

  • Reply
    Grace
    January 5, 2016 at 9:23 pm

    I made it for dinner tonight and the whole family loved it! Try it in a tortilla with rice. Yum. Love this website! We have tried many of the recipes and all are delicious.

    • Reply
      Sonja
      November 4, 2016 at 11:34 am

      Wonderful! I love the idea of tortillas as well. Thank you for the kind words!

  • Reply
    Tammy
    January 8, 2016 at 6:01 pm

    I am not a coconut fan. Is there a substitute for coconut milk? Or is the flavor masked by the other favors?

    • Reply
      Sonja
      January 9, 2016 at 1:37 pm

      Great question! The coconut milk brings a creaminess to the dish that I don’t personally find is overly coconut-y — but I know everyone has different tastes. We’ve never tried it, but you could try about 1 cup cream as a substitute. Let us know what you decide!

      • Reply
        Tammy
        January 25, 2016 at 7:09 pm

        I made this tonight, WITH the coconut milk, and it was really good! No coconut taste at all and, trust me, I would notice. I will definitely make this again!

        • Reply
          Sonja
          January 31, 2016 at 8:37 pm

          Oh fantastic! I’m so glad you tried the coconut milk and that it wasn’t too overpowering! Take note, coconut haters.

  • Reply
    Gail
    January 10, 2016 at 12:56 am

    I made this for my husband and guests and it was delicious. It will definitely be one of my go to recipes. Thank you! I used kale because I didn’t have spinach and I thought I had the chickpeas but when I went to get them I didn’t, so I substituted some potato chunks. I have to say it was so good. Next time I will try it with chickpeas. But I’m afraid I still may add a little potato

    • Reply
      Sonja
      November 4, 2016 at 11:34 am

      We’re so glad it worked out for you, Gail! Let us know what you think with chickpeas too!

  • Reply
    Heather
    January 11, 2016 at 12:16 pm

    Just made this over the weekend — have never cooked with curry before and this was so delicious! Loved it!

    • Reply
      Sonja
      November 4, 2016 at 11:32 am

      We’re so glad you enjoyed it, Heather! Thanks for letting us know!

  • Reply
    Edie Swenson
    March 5, 2016 at 9:25 pm

    Thanks so much for an awesome recipe – made it with a couple minor changes & it is super-sensational!!! Needed vegetarian recipe for a church potluck tomorrow. Doubled the recipe, but not the spices except the garam masala. Added some chopped garlic, ground ginger, kale instead of spinach & some cut green beans. Love the versatility of this recipe, that by varying the veggies, you can make a “new” dish. Will certainly be making this again & will enjoy it for breakfast as well as dinner!!!

    • Reply
      Sonja
      November 4, 2016 at 11:33 am

      You are so welcome! Your tweaks sound delicious. And curry for breakfast sounds adventurous!

  • Reply
    Elizabeth
    June 18, 2016 at 10:18 pm

    I tried this and there was way too much veggies to fit in the pan, and not enough liquid to cook them. Wound up moving it into a big stewpot, and adding another can of coconut milk and some chicken broth. Ultimately tasted good, but I can’t imagine it working as written.

    • Reply
      Sonja
      November 4, 2016 at 11:32 am

      We’re sorry this didn’t work for you! Since the liquid in tomatoes varies, it may be due to differing tomato brands. Did you measure the vegetables as written too?

  • Reply
    Foodvagabonds
    October 28, 2016 at 3:07 am

    We are happy that we discovered your Website!! As food bloggers in our beginnings we feel truly inspired by you and follow with great interest!
    Best wishes from Laos

    • Reply
      Sonja
      November 4, 2016 at 11:31 am

      Great to meet you as well! It’s so fun to connect with people from around the world. All the best to you in Laos!

  • Reply
    Emi
    December 9, 2016 at 7:28 pm

    I make this all the time! It’s super easy and delicious… plus I feel like it’s pretty healthy (at least compared to take-out curry)! I’m a spice lover and my husband likes things on the milder side, but we both love the flavors of this recipe.

    • Reply
      Sonja
      December 13, 2016 at 8:49 pm

      Ooo thank you! It’s one of our favorites as well :)

  • Reply
    Rella
    September 15, 2017 at 1:30 pm

    I made this once and boy am I ever going t make this again. This time I will try Kale instead of spinach…Yum!

  • Reply
    Mickie
    October 30, 2017 at 11:02 pm

    This recipe was quick to put together and doesn’t use many dishes to boot. It was tasty 😋 And quick with little clean-up. I used carrots and brussel sprouts as I didn’t have sweet potatoes or enough cauliflower! Yummy!

    • Reply
      Sonja
      October 31, 2017 at 9:32 pm

      I love your substitutions here! Thank you so much for making it and commenting!

  • Reply
    John
    December 7, 2017 at 12:48 pm

    What is the nutritional value?(calories, proteins, fat, etc).

    Thank you

    • Reply
      Sonja
      December 25, 2017 at 3:11 pm

      Hi John! We don’t publish nutrition values because we steer away from calorie counting. If you’d like, you can add the recipe to a nutrition counter (we just Google search for one). Thanks for asking!

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