Curried Sweet Potatoes Cauliflower and Green Beans

Dive into the vibrant flavors of this Curried Sweet Potatoes, Cauliflower, and Green Beans recipe—a wholesome, plant-based feast that's as comforting as it is nourishing. Featuring tender sweet potatoes, roasted cauliflower florets, and crisp green beans simmered in a luscious coconut milk and tomato curry base, this dish bursts with warming spices like curry powder, cumin, and turmeric. The splash of cayenne adds a subtle kick, but you can customize the heat to your liking. Perfect for a weeknight dinner or an impressive meal prep option, this one-pot wonder pairs beautifully with steamed rice or pillowy naan. Garnished with fresh cilantro for a touch of brightness, this easy-to-make vegan curry strikes the perfect balance between hearty and healthy. With just 15 minutes of prep and a symphony of vibrant ingredients, it’s a surefire way to spice up your meal rotation!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium (peeled and diced) Sweet potatoes
• 1 small head (cut into florets) Cauliflower
• 200 grams (trimmed and cut into halves) Green beans
• 2 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 (minced) Garlic cloves
• 1 tablespoon (grated) Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 0.25 teaspoon (optional) Cayenne pepper
• 400 grams (1 can) Diced tomatoes
• 400 milliliters (1 can) Coconut milk
• 1 cup Vegetable broth
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh cilantro
• 0 (optional, for serving) Cooked rice or naan

Directions

Step 1

Heat a large pot or Dutch oven over medium heat and add the olive oil.

Step 2

Sauté the diced onion for 3-4 minutes until softened and translucent.

Step 3

Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

Step 5

Add the diced sweet potatoes, cauliflower florets, and green beans to the pot. Stir well to coat the vegetables in the spice mixture.

Step 6

Pour in the diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine.

Step 7

Season the mixture with salt and black pepper, adjusting to taste.

Step 8

Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.

Step 9

Remove from heat and let the curry rest for 5 minutes before serving.

Step 10

Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or naan if desired.

Nutrition Facts

Serving size	(161842.4g)

Amount per serving	% Daily Value*
Calories	26777.1

Total Fat 437.9g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 191949.4mg	0%
Total Carbohydrate 5753.8g	0%
Dietary Fiber 3066.9g	0%
Total Sugars 4152.2g
Protein 1288.3g	0%

Vitamin D 0IU	0%
Calcium 53180.7mg	0%
Iron 933.1mg	0%
Potassium 308282.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.3%

Protein: 16.0%

Carbs: 71.7%