Roasted Veggies with Curry Cream Sauce – Vegan, Vegetarian, and Omnivore Options

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 vegetables 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.

Jump to Recipe


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.

Roasted Vegetables with Curry Cream Sauce?

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.

Roasted Vegetables with Curry Cream Sauce
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A slightly sweet, slightly spicy, gluten-free, veggie-packed, meal in a bowl. Easily made vegan, vegetarian, or omnivore, by adding ground pork. 

Course: Main Course, Side Dish
Cuisine: American
Keyword: curried vegetables, curry cream sauce, roasted vegetables
Diet: flexitarian, omnivore, reducetarian, vegan, vegetarian
Servings: 6 servings
Calories: 298 kcal
  • 3 cups cauliflower, chopped into 1/2 inch cubes
  • 3 cups sweet potato, chopped into 1/2 inch cubes
  • 1 1/2 cups canned or cooked chickpeas (Remember to save the chickpea water, aka aquafaba as it makes a great egg replacer.)
  • 4 tablespoons + 1 teaspoon coconut oil
  • 2 teaspoons curry powder
  • 1 teaspoon ginger powder
  • 1/4 teaspoon cardamom
  • 1 cup milk (Any unsweetened kind. I used almond milk for the vegan version.)
  • 2 tablespoons maple syrup (Or other liquid sweetener)
  • 2 cups spinach
  • 1 cup pineapple chunks
  • handful roasted chickpeas (for garnish)
  • handful toasted cashews (for garnish)
Optional Ingredients to Make an Omnivore Version
  • 1 pound ground pork
  • 1 teaspoon ginger powder (or 1 tablespoon fresh minced ginger)
  • 1 teaspoon oil (more as needed, for frying the pork)
  1. Prepare the cauliflower and potato:

    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.

    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 to saute the spinach.

  2. 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.}

  3. If you are making the omnivore version, prepare the pork:

    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.

  4. Prepare the spinach and pineapple: 

    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.

    When the cauliflower/potatoes are done, stir in the spinach and pineapple, and pork if you are using.

  5. Serve with the curry cream sauce, garnish with roasted chickpeas and/or toasted cashews. 

Recipe Notes
Nutritional Information

Nutritional information is an estimate for the vegetarian version, using 2% milk. 

Nutrition Facts
Roasted Vegetables with Curry Cream Sauce
Amount Per Serving (1 serving)
Calories 298 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 9g 45%
Cholesterol 3mg 1%
Sodium 194mg 8%
Potassium 696mg 20%
Total Carbohydrates 43g 14%
Dietary Fiber 6g 24%
Sugars 23g
Protein 6g 12%
Vitamin A 209.2%
Vitamin C 47.3%
Calcium 12.9%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

Pin Roasted Veggies with Curry Cream Sauce for later

PIN_roasted veggies with curry cream sauce_final

Looking for Other Recipes to Feed A Group With Mixed Diets?

I ♥ Feedback!

I’m always thrilled when people take the time to like my posts, share my recipes on Facebook, or send me a note.

Be sure to become an email subscriber so you’ll never miss a post.

And follow not not on any or all of your favourite social media sites: FacebookInsta, or Pinterest.


16 thoughts on “Roasted Veggies with Curry Cream Sauce – Vegan, Vegetarian, and Omnivore Options”

  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?

Share your comments!

This site uses Akismet to reduce spam. Learn how your comment data is processed.