Curry Tomatoes
Curry Tomatoes is a simple meatless curry recipe made in just 30 minutes with canned tomatoes and a mix of warm and spicy flavors.
Servings: 6 servings
Calories: 90kcal
Ingredients
- 28 ounce can crushed tomatoes
- 1 tablespoon coconut oil
- 1 garlic clove minced
- 1 teaspoon ginger grated (substitute ginger paste)
- ½ onion diced
- 2 teaspoons kashimiri chili powder
- ½ teaspoon turmeric
- 1 tablespoon cumin seeds toasted and ground
- 1 tablespoon coriander seeds toasted and ground
- 2 teaspoons ground yellow mustard
- 1 tablespoon garam masala
- 4 curry leaves
- 1 tablespoon salt
- 1-15 ounce can coconut milk
- cilantro for serving
- steamed basmati rice for serving
Instructions
- Heat the coconut oil over medium heat and sauté the garlic, ginger and onion until they start to soften (about 3-5 minutes).
- Add the ground spices, salt and curry leaves and cook 1 minute.
- Add the tomatoes and cook 3-5 minutes, until simmering.
- Add the coconut milk and simmer for 10 minutes.
- Serve with steamed basmati rice and fresh cilantro.
Notes
- For the best flavor, I recommend using fresh spices and toasting and grinding your whole spices.
- If you’re short on time, you can use ground coriander and cumin instead of toasting and grinding the seeds.
- If the curry is too thick, just add some water or veggie stock. If it's too thin, simmer it longer to reduce it.
- For an extra thick and creamy curry, use coconut cream instead of coconut milk.
- If you’re not a fan of spicy curries, cut back on the kashmiri chili powder or use paprika instead.
- To make it extra spicy, add a little cayenne pepper.
- For some protein, add a can of chickpeas, firm tofu, cooked lentils or chicken.
Nutrition
Serving: 6ounces | Calories: 90kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1341mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 323IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 3mg