Roasted Veggies w/ Curry Cream Sauce (Vegan, Vegetarian, or Pork)

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I’ve named this recipe 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.

It’s not just for vegans or vegetarians. You can add some ginger-fried pork if you have meat-eaters in the group.

Preparing Roasted Vegetables with Curry Cream Sauce

Although this recipe is not difficult, it does have a few steps to it. You start by pan-frying the cauliflower and sweet potato for a few minutes to give them a nice crispy crust. Then you pop them in the oven and roast them until tender.

While the vegetables are roasting, make the curry cream sauce. It comes together quickly as you’re just mixing together spices and milk and thickening it with cornstarch.

If you want to make the omnivore version, you fry the pork with some additional ginger.

The last step is to pan-fry the spinach until wilted and heat the pineapple until warm and bit browned.

Then you just mix it all together and enjoy!

Roasted Vegetables with Curry Cream Sauce is a slightly sweet, slightly spicy, gluten-free, veggie-packed, meal in a bowl.

Making this Recipe for a Group with Mixed Diets

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.

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

• Buddha Bowls w/ Brown Butter Pineapple Teriyaki Sauce (Tofu, Prawns, Chicken)
• Tom Kha Soup – Vegan or with Chicken
• Mexican Stuffed Peppers – Vegan, Vegetarian, Beef
• Green Pasta Sauce – Vegan, with Vegetarian or Meat-eater Toppings
• Roasted Veggies with Curry Cream Sauce  – Vegan, Vegetarian, Pork  
• Corn Chip Casserole: Vegan (Jackfruit) or Chicken
• Black Beans and Polenta – Vegan, Vegetarian, Bacon-enhanced
• Butternut Squash Green Curry: Vegan or Chicken
• Lettuce Wraps: Vegan or Pork 
• 15-Minute Thai Chickpea Curry (Vegan or Pork)

Roasted Vegetables with Curry Cream Sauce

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

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Course: Main Course, Side Dish

Cuisine: American

Keyword: curried vegetables, curry cream sauce, roasted vegetables

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Calories: 298kcal

Ingredients

• 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)

Instructions

• Prepare the cauliflower and sweet potato:

  In a large frying pan, add 2 tablespoons of the coconut oil and melt over medium high heat. 

  Add the cauliflower and sweet 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.
• 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.}
• 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.
• 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.
• Serve with the curry cream sauce, garnish with roasted chickpeas and/or toasted cashews. 

Notes

Nutritional Information

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

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 194mg | Potassium: 696mg | Fiber: 6g | Sugar: 23g | Vitamin A: 10460IU | Vitamin C: 39mg | Calcium: 129mg | Iron: 1.9mg

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