How To Make Tomato & Coconut Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili flakes (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a large pot or pan over medium heat. Add the onions, garlic, and ginger, and cook until softened and fragrant, about 2-3 minutes.
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Add the curry powder, cumin powder, turmeric powder, and chili flakes (if using), and cook for another minute to toast the spices.
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Add the diced tomatoes, coconut milk, and vegetable broth to the pot, and stir to combine. Bring the mixture to a simmer.
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Add the diced potatoes and carrots to the pot, and let simmer for 15-20 minutes, or until the vegetables are tender.
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Stir in the frozen peas and cook for another 2-3 minutes, until heated through.
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Season with salt and pepper to taste.
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Serve the tomato & coconut curry over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 12g
- Cholesterol : 0mg
- Sodium : 530mg
- Total Carbohydrates : 35g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 5g
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