Defying Categorization {Roasted Veggies with Curry Cream Sauce}

carnivore, dinner, egg free, get your vegetables in!, gluten free, lunch, plant-based, reducetarian, vegan, vegetarian

This recipe is a bit like my site in that it defies categorization. I’ve named it roasted veggies with curry cream sauce cause I’m hard pressed to come up with something shorter.

Before you get in too deep, here are the facts:

Some of the veggies aren’t roasted.

It’s not all veggies, it’s got pineapple and chickpeas too.


It’s not just for vegans or vegetarians. You can add some ginger-fried pork if you feel like throwing that in.

Roasted Veggies with Curry Cream Sauce - Omnivore Version with Pork

Roasted Veggies with Curry Cream Sauce – Omnivore Version with Pork

It’s not a casserole.

Nor a soup.

Though it has some elements of each.

Nor is it a bake, a bowl, or a burrito!

It works as a entree, but it could also be a side.

The cream sauce has no cream. Not even the vegetarian version.

That’s probably enough on what it isn’t.

What it is, is: a slightly sweet, slightly spicy, gluten-free, veggie-packed, meal in a bowl.

eating together made easy

You can make this completely plant-based, vegetarian, or omnivore. You can also easily make it for a vegan/omnivore group or a vegetarian/omnivore group, since you add the pork at the end. The curry cream sauce is made separately from the veggies, and its creaminess comes from either almond milk or dairy milk. If you want to make both a vegan and a vegetarian version of the cream sauce you’ll need two separate saucepans; but it won’t be much extra effort because the only divergent ingredient is the milk itself.


  • 1 head of cauliflower approx. 3 cups), chopped into 1/2 inch cubes
  • 1 large sweet potato (approx. 3 cups), chopped into 1/2 inch cubes
  • 1 1/2 cup chickpeas {save the chickpea water, aka aquafaba, to use as an egg replacer. Ginger Molasses cookies would make a great dessert!}
  • 4 tablespoons coconut oil, plus 1 teaspoon
  • 1 tablespoon cornstarch
  • 2 teaspoons curry powder
  • 1 teaspoon ginger
  • 1/4 teaspoon cardamon
  • 1 cup milk {I used almond milk for the vegan version}
  • 2 tablespoons maple syrup other liquid sweetener
  • 2 cups spinach
  • 1 cup pineapple chunks
  • optional, for omnivore version:
    • 1 pound (454 grams) ground pork
    • 1 teaspoon ginger powder or about 1 tablespoon minced fresh ginger
    • oil for frying pork
  • optional, for garnish, roasted chickpeas or toasted cashews


  1. In a large frying pan, add 2 tablespoons of the coconut oil and melt over medium high heat. Add the cauliflower and potato and fry for about 10 minutes, stirring occasionally. The goal here is to get a nice crispy crust on the vegetables.
  2. Transfer the cauliflower and sweet potato to an ovenproof dish. Stir in the chickpeas. Bake at 350F for 30 to 40 minutes until the veggies are tender and roasted. Keep the frying pan on the stove as you’ll use it in step 5 to sauté the spinach.
  3. Make the curry cream sauce:
    • In a medium saucepan, add the remaining 2 tablespoons of coconut oil and melt over medium heat.
    • Stir in the curry, ginger, and cardamon and cook for a few more minutes.
      Stir in the milk and heat.
    • In a small bowl, add the cornstarch and a little bit of milk/spice mixture from the pan. Mix until well combined and then add to the saucepan. Stir over heat until thickened. This is not intended to be a thick sauce, so it will still be somewhat runny,
    • Add the maple syrup or other sweetener. Taste and add salt as needed. Turn the heat down and set aside. {If the sauce curdles a bit, just heat and stir until smooth again.}
  4. If you’re making the omnivore version:
    • Heat oil in a frying pan.
    • If you are using fresh ginger, fry it for a few minutes over medium heat and then add the pork and fry until done. If you are using dried ginger, you can just add it at the same time as the pork.
  5. About 5 minutes before the cauliflower mixture is done, add the spinach and pineapple to the frying pan, adding the teaspoon of coconut oil if necessary. Fry until the spinach is wilted and the pineapple is warmed through and a bit browned.
  6. When the cauliflower/potatoes are done, stir in the spinach and pineapple, and pork if you are using.
  7. Serve with the sauce, garnish with roasted chickpeas or toasted cashews.

PS – If you don’t want to make the whole recipe, the sauce is good just drizzled over some roasted sweet potatoes or yams.

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16 thoughts on “Defying Categorization {Roasted Veggies with Curry Cream Sauce}”

  1. Pingback: If you need a reason to get out of bed in the morning…this is a good one! [Blood Orange Breakfast Salad] | not not nutritious

  2. Chris and Wayne says:

    Can I use another kind of oil? We do not have coconut oil…

    I think we are trying this on the weekend!

    • Sure, you can use anything that you would use for cooking – corn oil, sunflower oil, safflower oil – even olive oil. The coconut oil does impart a bit of coconut flavour, so you won’t have that aspect, but it will still be good! It’s funny – I think when I first made this recipe, I remember thinking Mikael would like it because it was like “Chris’s Curry Chicken” recipe. I hope you like it!

    • Great! I hope you like it – I’ve even just done the sauce over roasted sweet potatoes and that alone was good. But I think it’s a good combo!

  3. Dorit says:

    Sylvia, what curry powder do you use? or any suggestions which to use if i make my own?

    • Hi Dorit – I wish I had a more impressive answer for you but I just buy curry powder – I actually think it’s the yellow/black no name kind!

      • Dorit says:

        Just tried it with garam masala – AWESOME!

      • That’s great! I’ll have to try that! How much garam masala did you use?

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