Whole30 Vegan Vegetarian Curry
Creamy Whole30 Vegan Vegetarian Curry with roasted vegetables in dairy-free milk cream. This vegan vegetarian Whole30 recipe can be served as a main or side dish even if you aren’t following a vegan or vegetarian lifestyle. A great way to add more vegetables to your daily meal!
Whole30 Vegan Vegetarian Curry (easy, creamy, delicious)
When it comes to meal planning most people start with main dishes. As an omnivore, that’s what I recommend and teach all the members in my meal planning program, too. You can subscribe to my blog I Heart Umami here to learn more.
But what do you do if you are a vegan or vegetarian, eating Paleo or Whole30?
Today’s Whole30 Vegan Vegetarian Curry recipe is not only plant-based but also contains high quality plant-based good fat. If you are a vegan or vegetarian trying out Whole30, this creamy curry will keep you full without feeling deprived.
Good fat and fiber to keep you satisfied without hunger
The full fat coconut milk and nut butter give this Whole30 Vegan Curry a rich and luscious sauce base. The caramelized onions and warming Indian spices add depth and flavor complexity. The fat content from the coconut milk and nut butter not only add extra flavor to the roasted vegetables but also give your body the fat content that you need to keep you full longer.
Even if you aren’t vegan or vegetarian, you can serve this Whole30 Vegan Vegetarian Curry as a side and pair it with simple grilled/roasted chicken or shrimp/fish for a healthy and delicious meal. The curry reheats well so it’s perfect for meal prep, too!
Can you do Whole30 as a vegan or vegetarian?
The program recommends vegan and vegetarian include fish and eggs back to your diet, if you can’t have poultry, beef, pork…etc. There are some less-problematic plant-based items that are okay with vegan, I recommend you read the Whole30 Vegan/Vegetarian article here for more detailed information.
Click here for Whole30 vegetarian shopping list.
I also put together an Asian-inspired Whole30 pantry guide with many plant-based ingredients and seasonings. Scroll down to the page where you’ll find links to Whole30 shopping lists that also include vegan and vegetarian plant-based information.
Tamarind concentrate adds a nice citrus tone to the rich and creamy sauce. For Tamarind concentrate substitute: The real tamarind concentrate tastes fruity, tart, and with hint of natural sweetness. It is used as a sour agent in Southeast Asian and Indian cooking. It shouldn’t taste sweet like a fruit jam at all. In my opinion, tamarind concentrate tastes quite similar to unsweetened sour plum sauce.
I have yet to find an unsweetened sour plum sauce or concentrate available in stores. For the simplicity and purpose of the dish, I recommend adding lime juice to taste. If I find a better substitute, I’ll update the record here. 🙂
For more of my Vegan and Vegetarian friendly recipes check out my Chinese Cabbage Stir-Fry, Thai not peanut Peanut Sauce Cucumber Noodles, Skillet Roasted Brussels Sprouts, Easy Apple Pumpkin Soup, Detox Green Soup, Baked Paleo Crispy Sesame Egg Custard Tofu (vegetarian), Instant Pot Keto Egg Custard Tofu, Chilled Soy-Free Summer Tofu Salad, and many more!
If you give this Whole30 Vegan Vegetarian Curry a try, please rate the recipe and leave a comment below. It’ll help me and my blog tremendously. Thanks in advance!
Whole30 Vegan Vegetarian Curry (Paleo)
- 1 bell pepper, , diced (optional, See notes)
- 12 oz. cauliflower florets
- 10 oz. broccoli florets
- 10 oz. eggplants, , diced to cubes (optional. See notes)
- 6 tbsp olive oil
- 1 tsp coarse salt
- ¼ tsp ground black pepper
- 2 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 large shallots, , finely chopped
- Roast: Preheat oven to 420F. Place vegetables in one layer over a large sheet pan lined with parchment. Season with olive oil, salt, and pepper. Toss to combine well. Bake for 25-30 minutes, middle rack.
- Vegan Curry Sauce: In the last 10 minutes while the vegetables are roasting in the oven, add 3 tbsp olive oil to a well-heated large skillet or dutch oven. Saute aromatics over medium heat with a pinch of salt until fragrant, about 2 minutes.
- Turn the heat down to low. Stir-in turmeric, coriander, and cumin powder, saute for 30 seconds. Add coconut milk, almond butter, and tamarind concentrate. Stir often until the almond butter is completely dissolved, about 2-3 minutes.
- Combine: Add roasted vegetables to the curry sauce. Gently toss to coat the sauce over. Serve hot or warm.