Spiced Nut-Free Cauliflower and Sweet Potato Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming, nut-free curry featuring creamy sweet potatoes and cauliflower simmered in aromatic spices, perfect for those reintroducing nuts after Whole30. This Indian-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs cauliflower florets, sweet potatoes, peeled and cubed, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, and 1 tsp ground turmeric. Cook for 1-2 minutes until fragrant.
  3. Step 3: Add 4 cups cauliflower florets and 2 cups cubed sweet potatoes to the pot. Stir to coat vegetables in the spices.
  4. Step 4: Pour in 1 can (14 oz) full-fat coconut milk and 1 cup vegetable broth. Add 1 tsp salt and bring to a simmer.
  5. Step 5: Cover and cook for 20-25 minutes over low heat until vegetables are tender and curry thickens slightly.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the top.

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