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Sweet Potato, Cauliflower Coconut Curry

Course Main Course
Cuisine Indian
Keyword Curry
Author NoshinDietitian


  • 2 chicken breasts, chopped into 1-inch pieces
  • 1/2 yellow onion, diced
  • 1 15-oz can diced tomatoes
  • 1 15-oz can coconut milk, unsweetened
  • 1 15-oz can garbanzo beans, low sodium (if possible)
  • 2 sweet potatoes, chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/4 tsp red curry paste
  • 1 1/2 tbsp cumin
  • 2 tsp tsp curry powder
  • 1 head cauliflower, chopped into bite-size florets
  • 3 cubes sugar or 1 1/2 Tbsp sugar
  • salt and pepper to taste
  • 1-2 tbsp extra virgin olive oil


  1. Cut chicken into bite-size pieces.

  2. Chop the sweet potato, onion, cauliflower, and garlic on a separate cutting board.

  3. Set the Instant Pot to saute setting. Saute the chicken, onion, and garlic in the olive oil for about 3-5 minutes until the onions are barely translucent. While sauteing, add in the cumin, red curry paste, and curry powder.

  4. Change the setting to slow cook. Add the sweet potato, cauliflower, diced tomatoes, and coconut milk. Slow cook for at least 4 hours.

  5. Once it has slow cooked for 4 hours, change back to saute setting. Add in the sugar, garbanzo beans, and salt/pepper to taste. Saute for about 5-10 minutes while cooking the rice. 

  6. Serve over a bed of white rice and garnish with coconut milk and/or fresh cilantro. Enjoy!