Tomato-Based Vegetable Curry Recipe
A tangy, tomato-forward curry packed with fresh vegetables simmered in aromatic spices and coconut milk for a hearty vegan main dish.
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.