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+ servings

Roasted Vegetables with Curry Cream Sauce

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
A slightly sweet, slightly spicy, gluten-free, veggie-packed, meal in a bowl. Easily made vegan, vegetarian, or omnivore, by adding ground pork. 
Servings 6 servings
Calories 298 kcal

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

Courses, Cuisines, and Keywords

Course
Main Course
|
Side Dish
Cuisine
American
Keywords
curried vegetables
|
curry cream sauce
|
roasted vegetables