Creamy Whole30 Vegan Vegetarian Curry with roasted vegetables in dairy-free milk cream. This vegan vegetarian Whole30 recipe can be served as a main or side dish even if you aren’t following a vegan or vegetarian lifestyle. 

1 bell pepper (, diced (optional, See notes))

12 oz. cauliflower florets

10 oz. broccoli florets

10 oz. eggplants (, diced to cubes (optional. See notes))

6 tbsp olive oil

1 tsp coarse salt

¼ tsp ground black pepper

2 tbsp chopped garlic

1 tbsp chopped ginger

2 large shallots (, finely chopped)

1 tsp each turmeric (, coriander, and cumin powder)

14 oz. full fat coconut milk

1.5 tbsp almond butter or sunbutter

1 to 1.5 tbsp tamarind concentrate ((alt. lime juice to taste))

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