Cauliflower and Sweet Potato Curry

40 8 servings, 2 cups (500 mL) each
Recipe By
(8) 7 Reviews
Prep Time
Total Time

8 servings, 2 cups (500 mL) each

Cucumber dressing is the secret ingredient in this Cauliflower and Sweet Potato Curry. Served alongside hot cooked rice, this fragrant curry is just what you need to spice up meal time.

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What You Need

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Make It

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  • Heat 2 Tbsp. of the dressing in large saucepan on medium heat. Add onions; cook 5 to 7 min. or until tender, stirring occasionally.
  • Add curry powder; cook and stir 1 min. Add sweet potatoes, cauliflower, chickpeas, tomatoes and water; mix well.
  • Bring to boil. Reduce heat to medium; cover. Simmer 20 min. or until potatoes are tender. Remove from heat. Stir in remaining dressing. Serve over rice.

Purchasing Cauliflower

Choose a firm head of cauliflower with compact florets and crisp green leaves. Avoid any heads with yellow or brown spots.

Special Extra

Garnish with cilantro and toasted cashews just before serving.


  • 8 servings, 2 cups (500 mL) each

Healthy Living

  • Healthy Living

Diabetes Center

  • Carb Choices: 1 Carb Choice

Nutrition Bonus

Thanks to the sweet potatoes and cauliflower, this recipe provides an excellent source of both vitamin A and C in each serving.

Nutritional Information

Serving Size 8 servings, 2 cups (500 mL) each
Calories 370
% Daily Value
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 650mg
Carbohydrate 73g
Dietary fibre 9g
Sugars 11g
Protein 11g
Vitamin A 80 %DV
Vitamin C 70 %DV
Calcium 10 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • annamariefougere |

    This is one of my favourite recipes. I do add cumin and garam masala but the secret to making this delicious is to top it with a little ranch dressing before you eat it. One of my favourite all time recipes.

  • pgwizd |

    I made the recipe and found it be bland, especially for a curry! So I added 1/4 tsp of cinnamon, 1tsp of corriander, tumeric and crushed red pepper. I also added some cajun spice and added an additional tbs and a half of curry. Also I browned the onion first with garlic.

  • blue0banana |

    I really enjoyed this dish however I would have liked it to be a little more spicy. Adding garlic and ginger tasted great. I also removed the cover for the last 3 minutes just to reduce it a bit. Yum