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Sweet Potato and Cauliflower Curry

Sweet Potato and Cauliflower Curry with Basmati Rice

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In the winter time, Chef Elana can’t get enough of hearty, warming curries. She created this dish as a seasonal, vegetarian homage to one of her favorites, combining caramelized roasted cauliflower and sweet potato in a fragrant peanut-coconut curry. Served over fluffy basmati rice, this is a big bowl, big spoon, big blanket situation.
  • Spicy
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • basmati rice
    • 3/4 cup
    • basmati rice
  • ginger
    • 1/4 ounce
    • ginger
  • red onion
    • 1
    • red onion
  • cauliflower
    • 1 pound
    • cauliflower
  • sweet potato
    • 1
    • sweet potato
  • cilantro
    • 1/8 ounce
    • cilantro
  • light brown sugar
    • 1 tablespoon
    • light brown sugar
  • red curry paste
    • 1 tablespoon
    • red curry paste
  • lite coconut milk
    • 1
    • lite coconut milk
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • peanut butter
    • 1 packet
    • peanut butter
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 8" medium pot

Allergens

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    Trim and discard skin of ginger and mince. Peel onion and cut into medium dice. Rinse remaining produce. Cut cauliflower into ½-inch pieces, discarding leaves and tough stem. Cut sweet potato into ½-inch cubes. Pick cilantro leaves, discarding stems.

  3. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss cauliflower and sweet potato with 1 tablespoon canola oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until golden and tender, about 15 minutes. 

  4. Make Curry Base

    Make Curry Base

    While vegetables roast, heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add ginger and onion and sauté until softening, 3-5 minutes. Season with ¼ teaspoon salt and pepper as desired. Add brown sugar and cook, stirring, until combined, 1 minute. Add as much curry paste as desired and cook, stirring, until incorporated, about 1 minute more. 

  5. Simmer Curry

    Simmer Curry

    Add coconut milk, vegetable stock, peanut butter, and soy sauce to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until curry is thickened and flavors have melded, about 10 minutes. Season with ½ teaspoon salt and pepper as desired. While your curry simmers, set the table!

  6. Season Rice and Plate

    Season Rice and Plate

    Add cauliflower and sweet potato to pot with curry and stir to combine. Remove pot from heat, taste, and add more salt and pepper as desired. Stir cilantro into rice to combine. Divide rice between bowls, spoon over curry, and dig in!

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