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February 2, 2018
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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.
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]
This Recipe is :
Dairy Free High Fiber No Refined Sugar Sugar Free / Low Sugar Vegan
Serves
2Cook Time
45Ingredients
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:
- 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.
- Add in the garlic and ginger and stir for another few minutes. Add in the chopped tomatoes.
- Cook for a further 5-6 minutes then add 4 ounces of water. Simmer for 5 minutes.
To Make the Roasted Vegetables:
- Slice the vegetables and then add to a large baking tray (you may need two), coat in the olive oil, spices, salt, and pepper.
- Roast on a medium heat for approximately 35-40 minutes or until tender.
To Make the Hummus:
- Pour the organic chickpeas in the your blender.
- Add the garlic, lemon juice, tahini, and olive oil.
- Blitz until smooth and creamy (approximately 2 minutes) and add a little water to loosen.
- 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
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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