Get that dutch oven out of hibernation - you're gonna need it! (And only it, for this hearty vegan curry.) Using a savory blend of garlic, onion, and spices, you'll create an aromatic base for a creamy coconut and tomato sauce to be simmered with mellow cauliflower and sweet potato. Healthy and filling, this vegan dinner is also extremely flexible so use the suggestions below - or your own - and adjust to your preference.
Heat a dutch oven over medium high heat. Add 1 tbsp oil and heat until it shimmers. Add the cauliflower florets, toss to coat in the fat, then saute, stirring occasionally, until the cauliflower starts to brown in places, 10 minutes. Remove with a slotted spoon and set aside. (You can skip this step, but it adds depth).
Add the remaining olive oil, then the onions. Toss to coat in the fat, then saute until onions soften and turn translucent, 5 minutes. Add the garlic and ginger and saute until fragrant, about 1 minute.
Add the curry powder, salt, garam masala, and turmeric. Work the spices into the vegetables until toasted and fragrant, 1-2 minutes. Add the tomato paste and work into the vegetables. Deglaze the pot with 2 tbsp water and scrape up the browned bits from the bottom of the pot.
Pour in the pureed tomatoes and coconut milk. Return the cauliflower florets to the pot, along with the diced sweet potato. Increase heat to high, bring to a boil, then decrease to medium low and simmer until the sweet potatoes and cauliflower are cooked through, 15 minutes.
Make the slurry. Combine the cornstarch and arrowroot with 1 tbsp water in a small jar or bowl; whisk until smooth. Pour the slurry into the curry and stir to combine. Simmer 5 minutes more, or until the sauce thickens. Taste for seasoning and adjust with salt, pepper, or lime juice to taste. Garnish with chopped cilantro and serve immediately.
Store leftovers in the fridge in a sealed container for up to 4 days. Reheat in the microwave in 30-second intervals, stirring in-between.
Store in an air-tight container in the freezer for up to 3 months. Defrost in the fridge overnight, then rewarm over medium heat on the stove.
Adjust the Heat
Use "hot" instead of mild curry powder.
Add ½ - 1 tsp cayenne pepper along with the spices.
Add 2 teaspoons sambal oelek (or to taste) along with the tomato paste.
Garnish with spicy pickles or a dollop of spicy chutney.
Add-ins and Substitutions
Use arrowroot in place of cornstarch to make this recipe Whole30
Add one can drained and rinsed chickpeas with the potatoes.
Substitute cubed butternut squash instead of potatoes for a lower carb option.
Substitute an equal amount of white potatoes instead of sweet potatoes.
Add 1 cup frozen peas after Step 5 and simmer 3-5 minutes, or until warmed through.