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.
For thinner sauce, add more milk or vegetable/chicken stock 1 tbsp a time until your desired consistency.
You can also swap the vegetables for carrots, zucchini, yellow squash, too, if you can’t have nightshades. Dice them to small bite size chunks before roasting.
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.
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. :)