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Sweet Potato, Kale, Cauliflower Curry by @veggiepeggy

The Cabinet — 08.28.20
by Hilma Team

Inspired by the ingredients in Immune Support, this dish is packed with flavor you'll love, and nutrients that are good for your body. Thanks to our friend @veggiepeggy for developing this incredible recipe! 

Sweet Potato, Kale, Cauliflower Curry

2 teaspoons coconut oil
1 medium yellow onion, diced
2 medium sweet potatoes, diced 
1/2 head cauliflower, small florets
3 cups kale
3 tablespoons fresh ginger, minced
6 cloves garlic, minced
1 teaspoon powdered turmeric 
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon sea salt 
1 tablespoon apple cider vinegar
1 cup tomato sauce
1 cup vegetable stock (or water)
1/2 cup coconut cream (full-fat coconut milk)


  1. On medium heat, add coconut oil in a large pot. Add the onion and cook until translucent.

  2. Add diced sweet potato and cauliflower and cook for about 4 minutes uncovered.  Then stir in the garlic and ginger for about a minute.

  3. Add remaining spices; turmeric, cumin, cayenne pepper, and sea salt, and stir for about 30 seconds.

  4. Add the apple cider vinegar followed by the tomato sauce, vegetable stock, coconut milk and bring to a low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until vegetables are tender. Stir occasionally.

  5. Taste and add seasoning and salt as needed, remove from the heat. Add in kale and stir to wilt.

  6. Optional* Top with fresh cilantro and lemon juice for a delicious garnish.

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Sweet Potato, Kale, Cauliflower Curry by @veggiepeggy