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]




Cooking Time




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


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.


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