Blended spices are an easy way to mix up your nightly routine. When the dinner plate gets boring, incorporating spices from around the world helps to breathe new life into any plant-based meal.
Our Creamy Curry is a lovely addition to roasted veggies and works well as a dip for raw veggie sticks when refrigerated.
Creamy Curry Roasted Vegetable Medley
Creamy Curry and Roasted Vegetable Medley
Benefits of Curry
Curry is a blend of varying Indian spices, the most common being turmeric, coriander, fenugreek, mustard seed, cinnamon, ginger, and cardamom.
- Turmeric gives Indian food a golden color due to its yellow curcuminoids, notably curcumin. Curcumin is a powerful antioxidant and contains several anti-inflammatory compounds known to positively effect brain function, cardiovascular health, immune function, and arthritic pain.
- Turmeric is more readily absorbed by the body when eaten with fat. The addition of coconut milk creates the perfect backdrop for Creamy Curry.
Creamy Curry Vegetable Medley
We love boosting our vegetable consumption by adding softened vegetables (via a quick sauté or steam) to our sauces. This increases the flavors and boosts the nutrition. Perfect for anyone interested in hiding providing an alternative for the picky eaters at your table.
- 1 Tablespoon avocado oil
- 1 small head cauliflower, cut into bite-size florets
- 1/2 yellow onion, roughly diced
- 1 cup peeled and cubed kabocha squash (optional: butternut squash)
- 1 sweet potato, peeled and diced
- 3-4 whole cloves garlic, peeled
- 2 carrots, diced into large pieces
- 1 red bell pepper, cut into bite-size pieces
- 1 cup sliced Crimini mushrooms
- 1/4 teaspoon high-quality sea salt
- fresh cracked pepper
- 1 hand full fresh basil leaves for garnish
- Optional: 1 can drained chickpeas
- 1 teaspoon avocado oil
- 1/4 yellow onion
- 1 large carrot, chopped
- 2 cloves garlic
- 1 can coconut milk
- 1 cup homemade or low-sodium vegetable broth
- 2 Tablespoon tomato sauce
- 2-3 teaspoon freshly grated ginger
- 2 to 3 teaspoons curry spice mix (We used Spicely Organic)
- 2 teaspoons arrowroot powder (this is optional; however, makes for a creamy sauce that sticks to stick to the vegetables)
- 1/2 teaspoon high-quality sea salt
- Preheat oven to 375 degrees F.
- Prep vegetables: cauliflower, onion, squash, garlic, carrots, and red bell pepper
- Lightly toss prepared vegetables (without basil leaves) in avocado oil.
- Place veggies on a baking sheet in a single layer. Sprinkle lightly with sea salt and fresh cracked pepper.
- Roast 20-25 minutes, or until squash and sweet potato are fork tender.
- Remove from oven and set aside.
- Sauté onion and carrot until soft, about five minutes over medium heat.
- Place all ingredients in a high-speed blender or food processor. Blend until curry sauce is creamy. Taste and adjust seasoning if needed.
- Transfer sauce into a saucepan and heat until mixture begins to lightly bubble, stirring along the way.
- Pour sauce over roasted vegetables and serve over rice or quinoa.
- Optional: I like adding chickpeas to this dish and typically add them into the saucepan with the curry sauce before bringing to a bubble (simmer).
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.