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.
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.
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. :)