Blend the sweet potatoes with spices, vegetable broth, and coconut milk to make a creamy, silky curry sauce. Totally delicious and tastes even better the next day. Vegan and gluten-free.
Add all of the sweet potato sauce ingredients to a large pot and put over medium-high heat. Bring to a gentle boil and cover with lid. Cook for about 10 to 15 minutes until the sweet potato is completely cooked and falls apart easily when pierced with a fork.
Use an immersion blender or standing blender and blend the sweet potato mixture until it is a smooth sauce. Alternatively, you could use a standing blender, but make sure to blend only small batches at a time to keep from the hot liquid exploding out of your blender.
For the vegetables:
Heat the oil in a separate pan and sauté the cauliflower and onion until they are tender and lightly browned.
Now add the cauliflower and onion mixture to the sweet potato sauce. Cover and heat through. Add the peas and cook for another minute to heat through. If your curry is too thick you can thin it with a bit more vegetable broth or water.
Season with salt and pepper as desired, and then serve with rice, a wedge of lime, and some cilantro.
Notes
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.