Nothing says comfort like a good curry. This Vegan Roast Pumpkin and Cauliflower Curry is something special. Not only is it packed with flavour by the bucket full, it’s super healthy. Flavoured only with nourishing spices, fresh tomatoes and coconut milk. There’s no preservatives, MSG, added sugars or sweeteners in this vegan curry!
Why roast the veggies in this vegan curry?
Roasting the vegetables first really accentuates the flavours and brings out the natural sweetness of the pumpkin. Topped with crispy tofu croutons, this vegan curry is the perfect weeknight dinner as it can be made in bulk and kept in the fridge for up to 3 days, or freezer for up to 2 months. It’s also a great healthy dinner recipe if you’re having guests over and want a fuss free healthy meal.
How to make Crispy Tofu croutons
If you’ve not tried tofu crisped in the oven before this is a life changer! Simply chop the tofu into small cubes. Toss with a little olive oil, salt and spices or herbs of choice and roast in the oven until crispy. (For full instructions see the recipe below.)
Who needs bread when you have this healthier plant based alternative? This one’s bookmarked in my favourites list. I hope you love it as much as I do!
NOURISHING ROASTED PUMPKIN AND CAULIFLOWER VEGAN CURRY
This vegan curry is suitable for the following diets:
Vegan: 100% vegan friendly
Low-carb and Paleo: If you follow a low-carb or paleo diet, leave off the tofu and opt for a small portion as a side with your protein of choice.
Gluten-free: This vegan curry does not contain any gluten products
Grain-free: No grain-containing products were used in this nourishing curry
Whole30 and GAPS: This healthy homemade curry is Whole30 and GAPS compliant
Refined Sugar Free: This vegan recipe is made without added sugar or sweeteners
WANT MORE HEALTHY DINNER INSPIRATION FROM MODERN FOOD STORIES?
If you love the look of this vegan curry, I think you might like these too:
Nourishing Vegan Kale and Spinach Curry
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Vegan Pumpkin Cauliflower Rice Curry