Whole30 Plant-Based Dinner Curry is vegan vegetarian friendly. This Whole30 vegan dinner tastes creamy and made in a sheet pan delicious! Active cook time: about 25-30 mins.
Course Main Dish, Side Dish
Cuisine Indian
Keyword Plant-based dinner, Plant-based dinner recipe, Plant-based Whole30 dinner, Whoel30 vegan dinner, Whole30 plant based dinner, Whole30 plant based dinner curry, Whole30 plant based dinner recipe, Whole30 vegetarian dinner
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.
Notes
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. :)