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Tomato Curry With Roasted Vegetables and Turmeric Hummus [Vegan, Gluten-Free]

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The tomato curry is super simple to make and can be whipped up in a maximum 15 minutes. The curry is really lovely with quinoa or salad. Alternatively, serve it on a bed of homemade turmeric hummus with some crunchy roasted vegetables. Delicious tomatoey goodness.

Tomato Curry With Roasted Vegetables and Turmeric Hummus [Vegan, Gluten-Free]

Serves

2

Cook Time

45

Ingredients

For the Tomato Curry;

  • 1 tablespoon coconut oil
  •  2 onions, roughly chopped
  • 1/4 teaspoon asafoetida (see notes)
  •  1 teaspoon turmeric
  •  2 teaspoons black mustard seeds
  • 2 teaspoons cumin seeds
  •  1 teaspoon ground coriander
  •  1 teaspoon chilli flakes
  • 4 cloves garlic, sliced
  • 1-inch knob ginger, grated
  • 5 tomatoes, chopped
  •  1/2 cup water
  • 1 teaspoon sea salt

For the Roasted Vegetables:

  • 1/2 cauliflower, sliced
  • 1 head fennel, sliced
  • 2 beets, washed and chopped
  • 2 peppers, sliced
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • Black pepper, to taste
  • Chili flakes, to taste
  • Cumin seeds, to taste

For the Turmeric Hummus:

  • 1 can of chickpeas
  • Juice of 1 lemon
  • 2 peeled garlic cloves
  • 1-2 tablespoons  tahini
  • 1-2 tablespoons olive oil
  • Pink Himalayan salt
  • Ground black pepper
  • 1 teaspoon turmeric

Preparation

To Make the Tomato Curry:

  1. Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they start to pop, add in the cumin seeds and chili flakes. Stir for a few seconds then add in the onion. Fry for approximately 8-10 minutes until soft and browning.
  2.  Add in the garlic and ginger and stir for another few minutes. Add in the chopped tomatoes.
  3. Cook for a further 5-6 minutes then add 4 ounces of water. Simmer for 5 minutes.

To Make the Roasted Vegetables:

  1. Slice the vegetables and then add to a large baking tray (you may need two), coat in the olive oil, spices, salt, and pepper.
  2. Roast on a medium heat for approximately 35-40 minutes or until tender.

To Make the Hummus:

  1. Pour the organic chickpeas in the your blender.
  2. Add the garlic, lemon juice, tahini, and olive oil.
  3. Blitz until smooth and creamy (approximately 2 minutes) and add a little water to loosen.
  4. Season to taste, add the turmeric, and blitz again.

Notes

You can find asafoetida in the international section of your grocery store or in spice shops.

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AUTHOR & RECIPE DETAILS


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Tempting vegan recipes that are light, natural, and flavorful. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant based and organic where possible. I hope my passion for plant- based food shines through and it may tempt you in to trying it for yourself.


 

 

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