If you’re craving a vibrant, soul-soothing meal that beautifully combines comfort and spice, you’re going to adore this Vegetable Curry with Sweet Potato, Cauliflower, and Spinach Recipe. Packed full of fresh vegetables and fragrant spices, this curry is a colorful medley that manages to be both hearty and light. The sweetness of the sweet potato perfectly balances the earthiness of cauliflower and the tender pop of spinach, all simmered together in a luscious, fragrant sauce. Whether you’re new to curries or a seasoned fan, this recipe is a warm hug in a bowl that you’ll keep coming back to again and again.
Ingredients You’ll Need
To create this delightful curry, you only need a handful of thoughtfully chosen ingredients that each play a crucial role. From the array of spices that bring complexity and depth to the dish, to the fresh vegetables that provide texture and vibrant color, every element works in harmony to give you a truly satisfying meal.
- 2 tbsp curry powder: This is the heart of the flavor, choose mild or hot depending on your spice preference.
- 1 tsp all spice powder: Adds a warm, slightly sweet undertone that complements the curry spices beautifully.
- 1 tsp nutmeg powder: Or freshly grated nutmeg, brings a subtle fragrant warmth.
- 1 1/2 tsp smoked paprika: Infuses a lovely smoky depth—if unavailable, sweet or ordinary paprika can be used.
- 2 tsp dried thyme leaves: Thyme adds a fresh herbal brightness; fresh thyme can be substituted.
- 1 tsp cumin powder: Delivers earthiness and a hint of citrusy warmth.
- 3/4 tsp cayenne pepper: Adjust to taste for your preferred heat level.
- 1 tsp pepper (white or black): For gentle heat and a touch of pungency.
- 3 tbsp cooking oil: A neutral oil to carry those spices and soften the vegetables.
- 1 large onion, diced: Brown, white, or yellow all work, providing a sweet base.
- 1 large red chili, deseeded and sliced: Adds a fresh spicy kick.
- 2 large garlic cloves, minced: Garlic brings that irresistible savory aroma.
- 1 large red capsicum, chopped: Adds sweetness and lovely color.
- 800g canned crushed tomato: Forms a rich, tangy sauce base.
- 2 cups vegetable or chicken broth: Creates depth and moistens the curry.
- 1 zucchini, diced: For a bit of fresh, mild vegetable crunch.
- 2 cups sweet potato, cubed: Sweetness and creaminess combined in every bite.
- 2 cups cauliflower florets: Adds body and a tender bite.
- 3/4 cup frozen peas: A pop of sweetness and color to round things off.
- 2 handfuls baby spinach (optional): For freshness and a vibrant green boost.
- 1/2 cup chopped coriander/cilantro: Mixed into the curry and for garnish, adds a lively herbal note.
- Salt and pepper: For seasoning to taste.
- Yogurt (plain or Greek): To serve alongside for creamy contrast and cooling effect.
- Basmati or white rice: The perfect fluffy bed to soak up the curry sauce.
How to Make Vegetable Curry with Sweet Potato, Cauliflower, and Spinach Recipe
Step 1: Sauté the Aromatics
Start by heating your oil over medium-high heat in a large pot. Toss in the garlic and diced onion, cooking for a couple of minutes until they start releasing their tempting aromas and the onion turns translucent. Add the cayenne pepper and continue to cook until the onion softens completely. This step builds the flavor foundation, coaxing out the sweetness and spice that will permeate the entire curry.
Step 2: Bloom the Spices
Next, stir in the curry powder, all-spice, nutmeg, smoked paprika, thyme, cumin, and pepper. Keep stirring as the spices toast gently for 1 to 2 minutes until they become fragrant and mingle well with the softened onion and garlic. If the mixture looks a bit dry, a tiny splash of water or oil will help the spices bloom without burning. This is the magic moment when the full character of the curry comes alive.
Step 3: Add Fresh Vegetables
Now, it’s time to add the chopped capsicum and diced zucchini to the pot. Cook them for about a minute, just enough to take the rawness off while keeping a little crispness. These vegetables contribute nice texture contrasts and vibrant hues that make the curry as beautiful as it is delicious.
Step 4: Combine the Sauce and Hearty Veggies
Pour in the crushed tomatoes and the broth, then add your cubed sweet potatoes and cauliflower florets. Stir everything together to combine, then bring it to a gentle simmer. Cover the pot and reduce the heat to medium. This step allows the sweet potato and cauliflower to soften and soak up the spiced tomato sauce, developing that rich curry flavor we’re all craving.
Step 5: Simmer Until Tender
Let the curry cook covered for about 15 minutes or until the sweet potatoes are nearly soft. Once this happens, remove the lid and continue to simmer for another 10 minutes or longer. This not only thickens the sauce beautifully but also lets the flavors deepen and the sauce cling to the veggies like a cozy blanket.
Step 6: Final Touches
Stir in the frozen peas and cook for a couple of minutes until warmed through. Then toss in the chopped coriander and baby spinach, stirring gently until the spinach wilts and melds seamlessly into the curry. This last step is where the fresh herbs and greens bring brightness and balance to the dish.
Step 7: Season and Serve
Season the curry generously with salt and pepper to taste. Serve it piping hot over fluffy basmati rice or plain white rice. For an extra touch of creaminess and cooling contrast, add a dollop of plain or Greek yogurt on top, then sprinkle with a little more fresh coriander. That’s when the dish truly shines, inviting you to savor every bite.
How to Serve Vegetable Curry with Sweet Potato, Cauliflower, and Spinach Recipe
Garnishes
A simple garnish is often the finishing touch that lifts a dish. For this Vegetable Curry with Sweet Potato, Cauliflower, and Spinach Recipe, a spoonful of creamy yogurt is perfect—it mellows the spices and adds richness. Fresh coriander sprinkled over the top offers an herbal brightness that complements the warmth of the curry, making every bite fresh and vibrant.
Side Dishes
While the curry itself is robust enough to be a standalone feast, it pairs wonderfully with fragrant basmati rice to soak up all the saucy goodness. If you want to get creative, try serving it alongside warm naan bread or simple flatbreads for scooping. A crisp cucumber raita or a light lentil dal can also add textural variety and extra flavor contrasts on the side.
Creative Ways to Present
For a stunning presentation, serve the curry in individual bowls with a colorful garnish of finely chopped red chili and fresh coriander leaves on top. Layering the curry over rice in a shallow dish and adding a swirl of yogurt creates a beautiful marbled effect. If you’re hosting, consider serving this curry family-style in a large bowl, letting everyone spoon it over their favorite accompaniments for a warm, communal feel.
Make Ahead and Storage
Storing Leftovers
This vegetable curry holds up wonderfully as leftovers. After it has cooled completely, transfer it to an airtight container and refrigerate for up to 3 days. The flavors often deepen after a day, making the next meal even more delicious. Just be sure to give it a good stir before reheating.
Freezing
If you want to keep the curry longer, freezing is a great option. Portion it into freezer-safe containers or heavy-duty ziplock bags, removing as much air as possible, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results, then reheat gently on the stove.
Reheating
Reheat the curry slowly over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth can help loosen the sauce if it has thickened too much in the fridge. Avoid overheating to keep the vegetables tender and the flavors fresh.
FAQs
Can I use other vegetables in this curry?
Absolutely! This recipe is very flexible. Feel free to swap or add vegetables like carrots, green beans, or butternut squash depending on what you have on hand or your preference.
Is this curry spicy? Can I make it milder?
The heat level is adjustable. If you prefer a milder curry, reduce or omit the cayenne and red chili, and choose a mild curry powder. The flavor will still be rich and delicious without the burn.
Can I make this recipe vegan?
Yes! The curry itself is naturally vegan if you use vegetable broth and skip the yogurt garnish or choose a plant-based yogurt alternative.
What kind of curry powder works best?
Both mild and hot curry powders work well here—it’s all about your personal spice preference. A good quality curry powder with a balanced blend of turmeric, coriander, and cumin will provide the best flavor.
Can I cook this curry in a slow cooker?
Definitely. After sautéing the onions and spices on the stove, transfer everything to a slow cooker and cook on low for 4-6 hours until the vegetables are tender and the flavors have melded beautifully.
Final Thoughts
This Vegetable Curry with Sweet Potato, Cauliflower, and Spinach Recipe is one of those go-to dishes that feels like a warm, flavorful embrace after a busy day. It’s colorful, wholesome, and packed with layers of flavor that come together effortlessly. Once you try it, it’s sure to become a fast favorite in your home kitchen. So grab your pot, gather your ingredients, and dive into a bowl of comfort that’s as nourishing for the soul as it is for the body.
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Vegetable Curry with Sweet Potato, Cauliflower, and Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
A vibrant and flavorful vegetable curry packed with a variety of spices, fresh vegetables, and herbs, simmered to perfection and served over rice with a dollop of creamy yogurt. This hearty and comforting dish is perfect for a wholesome vegetarian meal.
Ingredients
Spices
- 2 tbsp curry powder (mild or hot)
- 1 tsp allspice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 1 1/2 tsp smoked paprika (substitute with sweet or ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp pepper (white or black)
Vegetables and Herbs
- 1 large onion, diced (brown, white, or yellow)
- 1 large red chili/cayenne pepper, deseeded and finely sliced
- 2 large garlic cloves, minced
- 1 large red capsicum/bell pepper, chopped into 1.7cm (2/3″) pieces (~1.5 cups)
- 1 zucchini, diced (~1 cup)
- 2 cups sweet potato, cut into 1.5cm (3/5″) cubes (~225g/7.5oz)
- 2 cups cauliflower florets, small/medium (~180g/6oz)
- 3/4 cup frozen peas
- 2 handfuls baby spinach (optional)
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
Liquids and Others
- 3 tbsp cooking oil
- 800g (28 oz) canned crushed tomato
- 2 cups (500 ml) vegetable or chicken broth
- Salt and pepper, to taste
- Yogurt (plain or Greek), for serving
- Basmati rice or white rice, for serving
Instructions
- Heat aromatics: Heat oil in a large pot over medium-high heat. Add minced garlic and diced onion, cooking for about 2 minutes until fragrant. Then add cayenne pepper and cook until the onions become translucent.
- Cook spices: Add the prepared spice mix (curry powder, allspice, nutmeg, paprika, thyme, cumin, cayenne, pepper) to the pot. Stir constantly and cook for 1 to 2 minutes until the spices become fragrant and form a wet paste. If the mixture is too dry, add a tiny splash of water or oil to prevent burning.
- Add fresh vegetables: Stir in the chopped capsicum (bell pepper) and diced zucchini. Cook for about 1 minute to slightly soften the vegetables and blend the flavors.
- Add liquids and root vegetables: Pour in the crushed tomatoes and broth, then add the cubed sweet potato and cauliflower florets. Stir well to combine, bring the mixture to a simmer, cover with a lid, and reduce heat to medium.
- Simmer and thicken: Let the curry simmer for 15 minutes or until the sweet potatoes are nearly soft. Then, remove the lid and continue simmering for an additional 10+ minutes until the sauce thickens slightly and the potatoes are fully tender.
- Add peas and greens: Stir in the frozen peas and cook for another 2 minutes. Add the chopped coriander and baby spinach, stirring until the spinach wilts and all ingredients are well incorporated.
- Season and serve: Adjust seasoning with salt and pepper to taste. Serve the vegetable curry hot over basmati or white rice, garnished with a dollop of yogurt and extra fresh coriander for added freshness.
Notes
- You can adjust the heat level by varying the amount of cayenne pepper or chili used according to your taste.
- Baby spinach is optional but adds a nice color and nutritional boost; feel free to substitute with other leafy greens such as kale or Swiss chard.
- Using vegetable broth keeps this dish vegetarian, but you can use chicken broth if preferred.
- This curry can be made gluten-free by ensuring all spices are pure and uncontaminated.
- Leftovers keep well for 2-3 days in the fridge and can be frozen for up to a month.
