Tomato-Based Vegetable Curry Recipe
Tomato-based vegetable curry is proof that plants can be dramatic divas while still nourishing your body and flattering your taste buds.
It simmers juicy tomatoes with spices until they explode into saucy magic that hugs every vegetable like a clingy ex-boyfriend.
The result? Bold, tangy, and unapologetically flavorful curry that makes plain veggies feel like they’ve upgraded to five-star luxury.
Serve it with rice, naan, or whatever carbs your heart craves, because darling, this curry knows how to steal the spotlight.
Perfect for weeknights, date nights, or nights when your fridge screams, “eat me before I rot.”

Tomato-Based Vegetable Curry Recipe
Ingredients
- Tomatoes – 3 large chopped
- Onion – 1 medium chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Cauliflower florets – 2 cups
- Carrots – 1 cup sliced
- Green beans – 1 cup chopped
- Bell pepper – 1 cup diced
- Coconut milk – 1 cup
- Olive oil – 2 tbsp
- Curry powder – 2 tbsp
- Turmeric – ½ tsp
- Chili powder – 1 tsp
- Cumin seeds – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a pot and toast cumin seeds.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in curry powder, turmeric, and chili powder.
- Add tomatoes and cook until softened into sauce.
- Toss in cauliflower, carrots, beans, and bell pepper.
- Pour in coconut milk, season with salt and pepper.
- Simmer for 25 minutes until vegetables are tender.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 270
- Total Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 6 g
Vitamins & Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 45%
- Iron: 17%
- Folate: 18%
- Potassium: 20%
Additional Tips
- Use canned tomatoes if fresh ones look sad at the market.
- Add chickpeas for extra protein.
- Spice levels adjustable depending on your drama tolerance.