Sweet Potato Cauliflower Coconut Curry with Mustard Greens

November 15, 2018

You must try this amazing recipe!  Sweet Potato Cauliflower Coconut Curry with Mustard Greens!  It is hardy and healthy (and perfect for the holidays).  #vegan #veganfood #veganrecipes

‘Tis the season for sweet potatoes, am I right? As much as I love sweet potatoes (and I really really do), I also like to mix things up and not eat them the same way twice in one week. This Coconut Curry with Mustard Greens scratches my sweet potato itch AND my need for change.

This recipe actually came about because I was looking for a recipe that would use mustard greens that didn’t look like green slime. I found a recipe for Cauliflower Coconut Curry with Mustard Greens and Spinach on Veg Kitchen, which looked promising.

I fiddled with the recipe a bit. Added sweet potatoes and swapped kale in for spinach. I toned down the heat, too because I have small children who are already skeptical of most of the food I make, but are especially resistant to spice. If you like the heat, add a hot pepper in with the ginger.

I adore this recipe and i think you will, too!

Sweet Potato Cauliflower Coconut Curry with Mustard Greens

serves 4


1 Tbs coconut oil

1 small onion, chopped

2 large cloves garlic, minced

1 to 2 inches ginger, peeled and minced

3 cups cauliflower, floreted

3 cups sweet potato, small cubes

2 tsp curry powder

1 tsp coconut sugar

1 can coconut milk

1/2 bunch of mustard greens, torn into small pieces

1/2 bunch kale, torn into small pieces

salt and pepper to taste


Heat up oil in a large pot. Add in the onions and cook until translucent and soft. Then add in the ginger and garlic, stirring well so it doesn’t burn.

Stir in the cauliflower and sweet potato, thoroughly mixing with the onions/garlic/ginger. Add in the curry powder and sugar as well. If anything is starting to stick to the bottom of the pot, add in a little water and stir well. Then, cover and cook with heat on medium-low for about 10 minutes, or until the cauliflower and sweet potato are soft, but still holding their shapes.

Add the kale and mustard greens in batches, combining them well with the other veggies. Once they’re bright green and a little wilty, pour in the coconut milk.

Stir it all up, cooking for another 3-5 minutes on low heat.

Salt/pepper to taste. Serve the over rice or by itself.

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