Whole30 Plant-Based Dinner Curry Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

12 oz. cauliflower florets

8 ½ oz carrots (about 3 medium size)

16 ½ 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

2-3 tbsp olive oil

½ oz garlic clove (chopped, about 3 large cloves)

3 oz. shallot (chopped, bout 2 large)

⅗ oz. ginger (chopped)

1 tsp EACH turmeric (coriander, and cumin powder)

14 oz. full fat coconut milk cream

1 ½ tbsp almond butter (or sunbutter, cashew butter)

1 to 1.5 tbsp tamarind concentrate (or lime juice to taste)

Directions

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.

Sauce

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.

Nutrition

• Calories: 354 kcal
• Total Fat: 31 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Sodium: 452 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 6 g