Print This Recipe Written by Chacha on Jul 4th, 2012 in Cauliflower, Curry, Indian, Meatless Main Dish, Recipe, Side Dishes, Sweet Potato | No Comments

Servings: 4


  • 2 tablespoons vegetable oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 medium onion,  finely minced
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon finely minced garlic
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seed
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tomato, chopped
  • 1 large sweet potato, peeled and cut into 1-inch chunks
  • 1/2 cup water
  • 1 small head cauliflower, cut into bite-size florets
  • 2 tablespoons freshly minced cilantro leaves, for garnish


Heat oil in a large skillet with a tight fitting lid over medium-high heat. Add pepper, wait about 30 seconds, and then add the onion and ginger. Cook for 4 minutes. Add garlic, coriander, cumin, turmeric and salt. Cook for 30 seconds. Add tomatoes and sweet potatoes. Add water. Cover. Lower heat. Cook until they are tender, about 12 to 15 minutes. Add the cauliflower. Stir well to combine. Cover. Cook until cauliflower is crisp-tender, about 5 to 8 minutes.

Served over fluffy basmati rice topped with the cilantro for a flavorful, healthy “Meatless Dinner.”

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