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Cauldron Curry

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Cauldron Curry is a hearty, aromatic coconut-based curry filled with vegetables and warming spices. Perfect for Halloween or cozy fall nights, it’s a magical, one-pot meal that’s as flavorful as it is fun to serve.

Ingredients

  • 2 tbsp olive oil or coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp curry powder or curry paste (adjust to taste)
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 medium sweet potato, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 bell pepper, sliced
  • 2 cups cauliflower florets
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth or water
  • 2 cups fresh spinach or kale
  • Salt and black pepper to taste
  • Fresh cilantro, for garnish
  • Cooked basmati or jasmine rice, for serving

Instructions

  1. Heat oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
  4. Add curry powder, cumin, and turmeric; stir to coat the onions and bloom the spices.
  5. Add sweet potatoes, chickpeas, bell pepper, and cauliflower. Stir to combine.
  6. Pour in coconut milk and vegetable broth. Stir and bring to a simmer.
  7. Cover and cook on low for 20–25 minutes, until vegetables are tender.
  8. Add spinach or kale; cook 2–3 more minutes until wilted.
  9. Season with salt and black pepper to taste.
  10. Serve hot over rice and garnish with fresh cilantro.

Notes

  • Use curry paste for deeper flavor and adjust spice level to your taste.
  • Substitute vegetables based on what you have on hand—zucchini, green beans, or mushrooms work great.
  • Stir in tofu or cooked chicken for added protein.
  • Add peanut butter or cashew cream to the sauce for extra creaminess.
  • Serve in mini cauldrons or black bowls for a fun Halloween presentation.

Nutrition

Find it online: https://thefamilycooking.com/cauldron-curry/