Introduction: Lemongrass Sweet Potato Curry - Vegan & Gluten Free

About: My philosophy is to live luminously. I'm just an ordinary girl who loves eating and cooking vegan food. All my recipes are original - sculpted from hours of experimentation, blood, sweat, tears, passion and lu…

I am always in the mood for curry with rice! This recipe is a Thai red curry with creamy sweet potatoes and crunchy cauliflower. The flavors are bold and complex - sweet and tangy at the same time, simply sumptuous! I hope you enjoy!

For recipes by Luminous Living With Carol, go to:



4 large slices slices of galangal

1 stick of lemon grass, cut into a few pieces

1 shallot, sliced

Vegetable stock

10 cloves of garlic

2 tablespoons Thai Red Curry – Thai Kitchen Brand, available on or grocery stores

1 can of lite coconut milk

1 tablespoon of mushroom essence – Po Lu Ku Brand, available on or certain Asian grocery stores

Dash of salt

Juice from 2-3 wedges of lime

Dash of agave nectar

1 head of cauliflower, cut into florets

1 large sweet potato,

10 cherry tomatoes

Cilantro, chopped

Step 1:

In a pot, add the lemon grass, galangal, 10 cloves of garlic, sliced shallot. Then, add just enough vegetable stock to cover the ingredients and simmer for 5 mins.

Step 2:

Add the coconut milk, Thai red curry and cherry tomatoes. Simmer in low heat for 10 mins or until tomatoes are on the verge of bursting.

Step 3:

Add sweet potatoes, mushroom essence and salt. Simmer in low heat for 10 mins or until sweet potatoes are almost cooked.

Step 4:

Add the cauliflower, lime juice from 2-3 wedges of lime and dash of agave nectar to balance both sweet and tart flavors. Simmer for 5-6 mins or until the cauliflower is cooked.

Step 5:

Add cilantro into the pot and stir. Serve with rice.