Are you on a dairy free, sugar free and/or gluten free diet, but craving something that embodies a creamy, sweet and substantial flavor? Treeyo coconut curry will satisfy those exact cravings, while also nourishing your mind, body and soul! This recipe was introduced to me by my friend Doug, who also happens to be the founder of an awesome business, Treeyo Permaculture. I recommend accompanying this dish with brown basmati rice!

What you’ll need:
Serves 6 – Preparation: 35 minutes
(Recommended organic)

  • 3 sweet potatoes (I used japanese sweet potatoes but you can use the normal kind!)
  • 2 onions
  • 3/4 head of cauliflower
  • 1 can coconut milk
  • 3 tablespoons ghee or cultured butter
  • 2 tablespoons curry powder
  • 2 tablespoons minced garlic
  • 2 teaspoons cinnamon
  • 1 tablespoon fresh grated ginger
  • Sea salt


  • Put on a medium pot of water to bring to a boil.
  • Wash and prep your veggies.
  • Chop onions, dice sweet potatoes, and cut cauliflower into medium sized pieces. Set vegetables aside and keep them separate from one another.
  • Place sweet potatoes into boiling water with a dash of sea salt. Let cook for
  • about 15 minutes or until soft.

  • Saute chopped onions and garlic in a large pot or wok with 3 tablespoons of ghee or cultured butter, and 1 tablespoon of curry powder.

  • Drain water from sweet potatoes, put them back in the pot, and add 1 can of coconut milk.
  • Use a potato masher to mash the sweet potatoes and coconut milk together until they become the texture of mashed potatoes (it doesn’t have to be completely smooth, a little chunky is just fine.)

  • Add raw cauliflower to the large pot of sauteed onions, and place your mashed sweet potatoes and coconut curry on top.

  • Add 1 teaspoon of cinnamon, 2 tablespoons of fresh grated ginger, and mix ingredients together. Cover and let simmer for about 7 minutes or until cauliflower is cooked.

  • Finally, add 1 more tablespoon of curry powder, 1 more teaspoon of cinnamon and mix together.
  • To add some more color to this dish, top it with any garnish your heart desires! I had scallions in the house so I chopped up a few of those and sprinkled them on top. Mmm 🙂

With love,
Samantha | Food Fanatic