Whole30 Plant-Based Dinner Curry Recipe | Samsung Food App

Ingredients

• 12 oz. cauliflower florets
• 8 1/2 oz carrots (about 3 medium size)
• 16 1/2 oz zucchini (about 2 large)
• 12 oz. yellow squash (about 2 large)
• ¼ cup olive oil
• 1 tsp coarse sea salt (plus more to taste)
• ¼ tsp ground black pepper
• 2-3 tbsp olive oil
• 1/2 oz garlic clove (chopped, about 3 large cloves)
• 3 oz. shallot (chopped, bout 2 large)
• 0.6 oz. ginger (chopped)
• 1 tsp EACH turmeric (coriander, and cumin powder)
• 14 oz. full fat coconut milk cream
• 1 1/2 tbsp almond butter (or sunbutter, cashew butter)
• 1 to 1 1/2 tbsp tamarind concentrate (or lime juice to taste)