Featured/ Main Dishes/ Vegetarian

Cauliflower, Sweet Potato & Mushroom Curry

I’m a huge lover of indian food, and I’ve got quite a few indian recipes on the site now but, as of writing, I’ve got only one vegetarian curry on the site and it’s more Far East Asia inspired.

Indian food lends itself so beautifully to vegetarian dishes, and this recipe for Cauliflower, Sweet Potato & Mushroom Curry is one I put together myself one evening when my vegetarian friend was coming to stay, and he gave it the thumbs up.

If you’re looking to do an evening of vegetarian Indian cuisine, I’d recommend checking out my recipes for Spring Onion Pakora, Paneer Tikka, and Naan Bread

Cauliflower, Sweet Potato & Mushroom Curry

Print Recipe
Serves: 4 Cooking Time: 45 mins


  • 1 x Cauliflower
  • 2 x Sweet Potatoes
  • 150g Button Mushrooms
  • 400g Chopped Tomatoes (Tinned)
  • 400ml Coconut Milk
  • 200ml Water
  • 2 x Onions
  • 2 x Green Chillies
  • 1 x Red Chilli
  • 25g Fresh Ginger, Peeled
  • 4 x Garlic Cloves
  • 1 tsp Sea Salt
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Chilli Powder
  • ½ tsp Asafoetida
  • ½ tsp Ground Tumeric
  • ½ tsp Fennel Seeds
  • 3 Cardomom Pods
  • 1 tsp Yellow Mustard Seeds
  • Bunch of fresh Coriander
  • 2 tbsp Sunflower Oil



Roughly chop one of the onions and the red chilli, peel the garlic and ginger and add to a food processor and blitz into a paste.


Add the sunflower oil to a large pan over a medium heat.


Finely slice the other onion and add to the pan to soften for a few minutes.


Chop the cauliflower into large pieces, you don't want them too small otherwise they'll dissolve into the sauce.


Peel and chop the sweet potato into 1" chunks, and halve the button mushrooms.


Once the onions have softened slightly, add the curry paste to the pan and cook out for 2 - 3 minutes.


Toast the fennel seeds, cardomom seeds, and mustard seeds in a dry pan over a high heat for a couple of minutes until the seeds start to pop. Remove from the heat and grind into a powder with a pestle and mortar.


Add all of the dried herbs and spices to the pan with the onions and curry paste and cook for a couple of minutes.


Add the chopped vegetables to the pan, coating them thoroughly with all with the lovely spices and cook long enough to get some slight browning on the vegetables.


Turn the heat up to high, add in the chopped tomatoes, coconut milk and water and bring up to a gentle simmer.


Bring the heat down to low, cover with a lid and leave to simmer for half an hour.


After half an hour, remove the lid, turn up to a medium heat and leave to simmer away for another 15 - 20 minutes, stirring frequently, to let the sauce reduce and thicken.


Towards the end of the cooking time, roughly chop the fresh coriander and add to the curry and cook for one more minute.


Serve with rice, and the accompaniments of your choice.

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