Vegan Vegetable Curry
Here you go for Meatless Monday! Tons of veggies, tons of flavor, tons of yum! Enjoy!
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.
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
Recipe from: https://iheartumami.com/whole30-vegan-vegetarian-curry/