Whole30 Plant Based Dinner Curry
Sheet pan roasted Whole30 Plant Based Dinner Curry that’s loaded with flavor, and is vegan and vegetarian friendly! With sweet carrots, cauliflower, zucchini, and yellow squash, this Vegan Whole30 dinner curry recipe is easy to make and super versatile even if you aren’t following a plant-based lifestyle.
Regardless what experience you’ve had in the past with curry recipes, this roasted vegetable curry will change your mind! I love it so much that it has become one of my quick go-to meals!
If you like vegetables, you’ll also love my Vegan hot pot!
Whole30 Plant-Based Dinner Curry (vegan or vegetarian)
Did you know Whole30 now has a new program for plant-based users? Whether you are omnivore or pescatarian, we all need more vegetables and fibers in our daily meals! And this sheet pan roasted vegetable curry is easy to make and packed with loads of flavor!
Why I love this Whole30 dinner curry recipe
- Sheet pan meal that’s easy to prepare…just roast!
- Endless variety – use any vegetables you like!
- Creamy and flavorful – the curry sauce tastes little tangy, tart, sweet, and savory. SO GOOD!
This dish 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.
Ingredients to make this sheet pan roasted whole30 vegetable meal
You can use any vegetables you prefer and here are my favorites:
- Yellow squash
For the creamy curry sauce:
- Olive oil
- Turmeric, coriander, and cumin powder
- Full fat coconut cream
- Almond butter, or cashew butter or sunbutter
- Tamarind concentrate (unsweetened), or lime juice
Plant-based Good fat and fiber
The full fat coconut milk and nut butter give this Whole30 Dinner 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 dish 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?
Yes. Whole30 launched a brand new plant-based program in 2022 for people who are vegan. In this brand new track, vegan people can not only have vegetables but also obtain proteins from soy proteins – mainly organic and fermented soy products such as tofu, tempeh, miso, and edamame. If you are an omnivore, these soy items aren’t allowed during a Whole30 reset as omnivores can obtain proteins from meat.
Click here for Whole30 Plant-Based 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.
Ingredients tips and notes
Tamarind concentrate adds a nice citrus tone to the rich and creamy sauce. For Tamarind concentrate substitute: use fresh lime juice or unsweetened sour plum sauce.
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.
Storage and reheat
This Whole30 plant-based roasted vegetable dinner curry is perfect for make-ahead meals. Store the extra in the refrigerator in a sealed glass container for up to 3-4 days. Reheat in a microwave.
More Plant-based Whole30 dinner meal inspiration
For more of my Vegan and Vegetarian friendly recipes check out my 60+ Whole30 Vegetarian Vegan Dinner Recipes, Chinese Cabbage Stir-Fry, Thai not peanut Peanut Sauce Cucumber Noodles, Skillet Roasted Brussels Sprouts, Sri Lankan 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 Plant-Based Whole30 Dinner Curry a try, please rate the recipe and leave a comment below. It’ll help me and my blog tremendously. Thanks in advance!
Whole30 Plant-Based Dinner Curry Recipe
- 12 oz. cauliflower florets
- 8.5 oz carrots, about 3 medium size
- 16.5 oz zucchini, about 2 large
- 12 oz. yellow squash, about 2 large
- ¼ cup olive oil
- 1 tsp coarse sea salt, plus more to taste
- ¼ tsp ground black pepper
For the sauce:
- 2-3 tbsp olive oil
- 0.5 oz garlic clove, chopped, about 3 large cloves
- 3 oz. shallot, chopped, bout 2 large
- 0.6 oz. ginger, chopped
- 1 tsp EACH turmeric, coriander, and cumin powder
- 14 oz. full fat coconut milk cream
- 1.5 tbsp almond butter, or sunbutter, cashew butter
- 1 to 1.5 tbsp tamarind concentrate, or lime juice to taste
- Preheat the oven to 400F (204C). Dice the vegetables to similar bite size chunks.
- Roast: Place vegetables in one layer over a large sheet pan lined with parchment. Season with olive oil, salt, and pepper. Toss to combine. Bake for 20 minutes, middle rack.
- Sauce: In the last 10 minutes before the vegetables are out of the oven, make the sauce. Add 2-3 tbsp olive oil to a well-heated 12-inch large skillet or dutch oven. Saute the garlic, shallot, and ginger 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 cream, almond butter, and tamarind concentrate. Stir often until the almond butter is completely dissolved, about 2-3 minutes. Taste and adjust. The sauce should taste savory, earthy, a little sweet and tart.
- Combine: Add the roasted vegetables to the curry sauce. Gently toss to combine. Serve hot or warm.
- For a thinner sauce, add more milk or vegetable/chicken stock 1 tbsp a time until your desired consistency.
- Tamarind concentrate substitute: The real tamarind concentrate tastes fruity, tart, and with a hint of natural sweetness. It is used often in Southeast Asian and Indian cooking. In my opinion, tamarind concentrate tastes quite similar to unsweetened sour plum. I have yet to find an unsweetened sour plum sauce or concentrate on the market. 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. 🙂
This was delicious! I love the combination of veggies. So easy to simply roast in the oven. For protein, I added some baked tofu (roasted in the same oven on a separate pan). I kept the sauce separate and drizzled on top. So good and I will definitely make this again!
Did this recipe change? I had it saved as a favourite but the one I saved had eggplant, broccoli, cauliflower and bell peppers. It was a house favourite.
This one looks good but… it is different.
Hi there, yes I updated the recipe and with new photos but as you have already realized, this recipe is very flexible with any veggie choice you prefer. 🙂
Love this recipe. Even not having some of the ingredients it was still delicious. We love curry, will use this many different ways. Have to get tamarind.
This was tasty and satisfying! I’ve never made curry from scratch without either a paste or premixed spices. The added almond butter and the roasted veggies gave it such depth. I didn’t see it called for tamarind paste until I started cooking already but did have some japanese umeboshi plums on hand (only plum and salt, no sugar) and I think it worked fine. I didn’t end up adding in any salt and did taste a little tartness. Thank you for a wonderful recipe that my vegan friend and my meat loving husband both loved!
Thanks so much, Elsa, for sharing your experience with us. I highly recommend getting a bottle of unsweetened tamarind paste. It’s the best thing ever!
Wow. Amazing and SO easy!!
Best. Curry. Ever.♥️
Aww thanks! You just made my smile! 😀