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Vegan Roast Pumpkin and Cauliflower Curry

vegan curry, recipe developer

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 

Beat the Bloat Legume Free Dahl

Vegan Pumpkin Cauliflower Rice Curry

vegan curry, vegan pumpkin curry
vegan curry, food photographer
tofu, vegan recipes
Vegan Roast Pumpkin and Cauliflower Curry
Overview
Serves:
4
Difficulty: Easy
Overall Cooking: 50 minutes
Hands On: 15 minutes
INGREDIENTS
  • 1 small cauliflower (420g, florets only)
  • 1 small butternut squash peeled and cubed (500g)
  • 4 small carrots peeled halved or cubed (150g)
  • 2 tbsp olive or coconut oil
  • 1/3 tsp salt
  • 1 small onion (60g)
  • 45g ginger peeled and finely grated
  • 2 cloves garlic
  • 1/2 tsp turmeric powder
  • 1/8 tsp cinnamon powder
  • 1/4 tsp paprika
  • 1 tsp mild curry powder
  • 1/2 tbsp dijon mustard
  • 3/4 cup cherry tomatoes, halved (120g)
  • 3/4 can coconut milk or coconut cream (300ml)
  • 1/4 cup Cashew Milk (I like Plenish)
  • 1/2 tbsp coconut aminos
  • 1/4 tsp cracked black pepper
  • 125 g green beans
TOFU CROUTONS
  • 200 g tofu
  • 1 tsp olive oil
  • 1/2 tsp paprika
To Serve
  • Handful of fresh corriander, chopped
Method
  • Preheat the oven to 400F / 200C/ 180C fan.
  • Remove the leaves and stalk from the cauliflower. Chop the cauliflower florets into chunks.
  • Peel the carrots and pumpkin and chop into 2cm chunks.
  • Add the cauliflower, carrots and pumpkin to a non stick baking tray and toss with 1 tbsp of oil and a good pinch of salt. Roast in the oven for about 30 minutes until soft and golden. Stir a couple of times during cooking.
  • Heat the remaining 1 tbsp of oil on a medium/ low heat. Add the onion and ginger and sauté for about 3 minutes until soft. Add the garlic and spices and cook for a further 30 seconds.
  • Add the tomatoes, coconut and cashew milks, coconut aminos and season. Bring to the boil and then simmer on a medium/ low heat for 20 minutes uncovered or until it thickens.
  • Meanwhile, cut the tofu into 1 cm cubes. Place on a greaseproof lined baking tray, toss with 1 tsp olive oil, paprika and salt and roast in the oven (180C fan as before) for 30 minutes until crisp and golden. Stir halfway through cooking.
  • Add the sauce to the vegetables in the tray and bake for a further 10 - 15 minutes. Option to stir the vegetables into the pan if you prefer. Re-roasting thickens it even more.
  • Place the beans in a pan of boiling water and simmer on a medium heat for 2 minutes until el dente. Drain and immediately blanch in ice cold water. Drain. This keeps the beans nice and green. Option to just add straight to the curry if you prefer not to blanch. Add to the curry and heat enough to just warm the beans if you blanched them.
  • Top with fresh coriander, tofu croutons (if not paleo) and serve with cauliflower rice or brown rice.
Print Recipe
Overview
Serves:
4
Difficulty: Easy
Overall Cooking: 50 minutes
Hands On: 15 minutes
INGREDIENTS
  • 1 small cauliflower (420g, florets only)
  • 1 small butternut squash peeled and cubed (500g)
  • 4 small carrots peeled halved or cubed (150g)
  • 2 tbsp olive or coconut oil
  • 1/3 tsp salt
  • 1 small onion (60g)
  • 45g ginger peeled and finely grated
  • 2 cloves garlic
  • 1/2 tsp turmeric powder
  • 1/8 tsp cinnamon powder
  • 1/4 tsp paprika
  • 1 tsp mild curry powder
  • 1/2 tbsp dijon mustard
  • 3/4 cup cherry tomatoes, halved (120g)
  • 3/4 can coconut milk or coconut cream (300ml)
  • 1/4 cup Cashew Milk (I like Plenish)
  • 1/2 tbsp coconut aminos
  • 1/4 tsp cracked black pepper
  • 125 g green beans
TOFU CROUTONS
  • 200 g tofu
  • 1 tsp olive oil
  • 1/2 tsp paprika
To Serve
  • Handful of fresh corriander, chopped
Method
  • Preheat the oven to 400F / 200C/ 180C fan.
  • Remove the leaves and stalk from the cauliflower. Chop the cauliflower florets into chunks.
  • Peel the carrots and pumpkin and chop into 2cm chunks.
  • Add the cauliflower, carrots and pumpkin to a non stick baking tray and toss with 1 tbsp of oil and a good pinch of salt. Roast in the oven for about 30 minutes until soft and golden. Stir a couple of times during cooking.
  • Heat the remaining 1 tbsp of oil on a medium/ low heat. Add the onion and ginger and sauté for about 3 minutes until soft. Add the garlic and spices and cook for a further 30 seconds.
  • Add the tomatoes, coconut and cashew milks, coconut aminos and season. Bring to the boil and then simmer on a medium/ low heat for 20 minutes uncovered or until it thickens.
  • Meanwhile, cut the tofu into 1 cm cubes. Place on a greaseproof lined baking tray, toss with 1 tsp olive oil, paprika and salt and roast in the oven (180C fan as before) for 30 minutes until crisp and golden. Stir halfway through cooking.
  • Add the sauce to the vegetables in the tray and bake for a further 10 - 15 minutes. Option to stir the vegetables into the pan if you prefer. Re-roasting thickens it even more.
  • Place the beans in a pan of boiling water and simmer on a medium heat for 2 minutes until el dente. Drain and immediately blanch in ice cold water. Drain. This keeps the beans nice and green. Option to just add straight to the curry if you prefer not to blanch. Add to the curry and heat enough to just warm the beans if you blanched them.
  • Top with fresh coriander, tofu croutons (if not paleo) and serve with cauliflower rice or brown rice.
Print Recipe

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