What gives the tomato curry its distinctive flavor?

Asafoetida, black mustard seeds, cumin seeds, and fresh ginger contribute to the unique aroma and taste of the tomato curry.

Can I prepare the turmeric hummus ahead of time?

Yes, the turmeric hummus can be made in advance and stored in an airtight container in the refrigerator until ready to serve.

What vegetables are recommended for roasting in this dish?

This recipe suggests roasting cauliflower, fennel, beets, and peppers, seasoned with olive oil, salt, pepper, chili flakes, and cumin seeds.

How do I know when to add the other ingredients after the mustard seeds in the curry?

In step 1, the mustard seeds are ready when they start to pop, indicating the oil is hot enough to add the cumin seeds and chili flakes.

What can I use if I don't have asafoetida for the curry?

If asafoetida is unavailable, you can omit it, though it contributes a unique savory depth to the curry.

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

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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A vibrant bowl of tomato curry with roasted cauliflower, fennel, beets, and peppers, garnished with fresh herbs and a swirl of golden turmeric hummus.

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Discover more recipes with these ingredients

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

Dairy Free

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.

Ingredients You Need for Tomato Curry With Roasted Vegetables and Turmeric Hummus [Vegan, Gluten-Free]

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

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

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.