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Cauliflower and Sweet Potato Curry with Coconut Milk

4-6 people

Lara Yakimishyn

Cauliflower and Sweet Potato Curry with Coconut Milk

Here is a yummy winter warming curry with an ayurvedic twist shared with us by Yummy Lara!

Ingredients :


  1. Prepare all your vegetable first, wash and chop in 2.5 cm cube size the sweet potatoes and break off the cauliflower into small florets.
  2. Finely dice the onion. Peel and finely chop the ginger.
  3. In a heavy based stainless steel saucepan on a medium to high heat add the ghee, let it heat up for a few minutes, ghee needs to be quite hot before adding your spices. First add you mustard seeds, cumin and ajwain; once they start to pop add your diced onion and garlic. Sauté on a medium to low heat for at least 10 minutes or until they go a lovely clear color.
  4. Then add the ginger and dried spices: turmeric, asafetida, salt and pepper to mixture let simmer and cook for a further 5-7 minutes stirring mixture well.
  5. Add your sweet potatoes make sure they cook for a few minutes in the mixture before you add some hot water just enough to cover the vegetables, approximately 1 ½ cups.
  6. Simmer for about 10 minutes then add the cauliflower. Cover and cook for a further 10-15 minutes or until both the cauliflower and sweet potato have started to soften. Then pour in the coconut cream, if you like it particularly creamy add 3 cans then let simmer for a further 5 min.
  7. Serve with some steamed Organic Biodynamic Short Grain Rain Fed rice. I love to make a side salad with this, lots of seeds and fresh herbs!


For more recipes, catering information and ayurvedic consults contact:

Lara Yakimishyn:
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