Vegan Zucchini and Tomato Curry

Summary

Oh, you’re in for a treat today! Vegan Zucchini and Tomato Curry isn’t just a blend of rich flavors and hearty veggies; it’s an experience waiting to tantalize your taste buds! Whether you’re vegan, attempting to incorporate more plant-based meals, or simply curious, this dish is your perfect start. Dive in with us as we unveil the secret behind this sumptuous delicacy.

Ingredients for Vegan Zucchini and Tomato Curry

• 2 medium-sized zucchinis, sliced (about 3 cups) [approx. 0.5 kg]
• 3 ripe tomatoes, diced [approx. 400g]
• 1 medium-sized onion, finely chopped [approx. 150g]
• 2 cloves garlic, minced
• 1 inch ginger, minced [approx. 2.5 cm]
• 2 tablespoons coconut oil [30 ml]
• 1 teaspoon cumin seeds [5 ml]
• 1 teaspoon turmeric powder [5 ml]
• 2 teaspoons coriander powder [10 ml]
• 1 teaspoon red chili powder [adjust as per taste] [5 ml]
• 1 teaspoon garam masala [5 ml]
• Salt, to taste
• Fresh cilantro for garnish
• 1 cup coconut milk [240 ml]

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves 2

Nutritional Facts (per serving)

• Calories: 320
• Protein: 6g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 7g
• Sugars: 10g

Instructions

1. Start by heating the coconut oil in a pan over medium flame.
2. Once hot, toss in the cumin seeds. Wait for them to splutter.
3. Add the finely chopped onions, minced garlic, and ginger. Sauté until the onions turn translucent.
4. Next, sprinkle in turmeric, coriander, and red chili powder. Stir well until the spices coat the onion mixture.
5. Time to toss in those diced tomatoes. Cook them down until they are mushy and release their juices.
6. Add the sliced zucchinis. Ensure they’re well coated in the tomato and spice mix.
7. Pour in the coconut milk, stirring gently to amalgamate all the flavors.
8. Let your Vegan Zucchini and Tomato Curry simmer for about 15 minutes. You’ll know it’s ready when the zucchinis are tender yet holding their shape.
9. Sprinkle in garam masala and salt. Give it one final stir.
10. Garnish with fresh cilantro. And voila, your Vegan Zucchini and Tomato Curry is ready to be devoured!

Tips

1. Using fresh tomatoes gives the Vegan Zucchini and Tomato Curry a tangy punch. But, if in a bind, canned tomatoes work just fine.
2. For an extra creamy curry, try adding a dollop of vegan yogurt or cream before serving.
3. If you’re not a fan of spicy food, feel free to adjust the red chili powder or omit it entirely.
4. Always taste and adjust the seasoning before serving. Sometimes, a dash of extra salt or a squeeze of lemon can elevate the dish to a whole new level.

Serving Suggestions

• Serve the Vegan Zucchini and Tomato Curry hot with a side of brown rice or quinoa.
• If you’re in the mood for bread, try it with vegan naan or whole grain bread.
• A fresh, tangy cucumber salad complements the rich curry perfectly.
• For a delightful crunch, sprinkle some roasted cashews or almonds on top before serving.

There you have it, a soul-satisfying, utterly delicious Vegan Zucchini and Tomato Curry that’ll make you wonder why you hadn’t tried it earlier. This isn’t just food; it’s an emotion, a journey, and a gastronomic adventure. Enjoy every bite!

VEGAN ZUCCHINI AND TOMATO CURRY

Oh, you’re in for a treat today! Vegan Zucchini and Tomato Curry isn’t just a blend of rich flavors and hearty veggies; it’s an experience waiting to tantalize your taste buds! Whether you’re vegan, attempting to incorporate more plant-based meals, or simply curious, this dish is your perfect start. Dive in with us as we unveil the secret behind this sumptuous delicacy.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

VEGAN ZUCCHINI AND TOMATO CURRY

Amount per Serving

Calories

220

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

30

g

10

%

Fiber

 

7

g

29

%

Sugar

 

10

g

11

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 medium-sized zucchinis sliced (about 3 cups) [approx. 0.5 kg]
• 3 ripe tomatoes diced [approx. 400g]
• 1 medium-sized onion finely chopped [approx. 150g]
• 2 cloves garlic minced
• 1 inch ginger minced [approx. 2.5 cm]
• 2 tablespoons coconut oil [30 ml]
• 1 teaspoon cumin seeds [5 ml]
• 1 teaspoon turmeric powder [5 ml]
• 2 teaspoons coriander powder [10 ml]
• 1 teaspoon red chili powder [adjust as per taste] [5 ml]
• 1 teaspoon garam masala [5 ml]
• Salt to taste
• Fresh cilantro for garnish
• 1 cup coconut milk [240 ml]

Instructions

• Start by heating the coconut oil in a pan over medium flame.
• Once hot, toss in the cumin seeds. Wait for them to splutter.
• Add the finely chopped onions, minced garlic, and ginger. Sauté until the onions turn translucent.
• Next, sprinkle in turmeric, coriander, and red chili powder. Stir well until the spices coat the onion mixture.
• Time to toss in those diced tomatoes. Cook them down until they are mushy and release their juices.
• Add the sliced zucchinis. Ensure they’re well coated in the tomato and spice mix.
• Pour in the coconut milk, stirring gently to amalgamate all the flavors.
• Let your Vegan Zucchini and Tomato Curry simmer for about 15 minutes. You’ll know it’s ready when the zucchinis are tender yet holding their shape.
• Sprinkle in garam masala and salt. Give it one final stir.
• Garnish with fresh cilantro. And voila, your Vegan Zucchini and Tomato Curry is ready to be devoured!

Notes

TIPS

Using fresh tomatoes gives the Vegan Zucchini and Tomato Curry a tangy punch. But, if in a bind, canned tomatoes work just fine.
For an extra creamy curry, try adding a dollop of vegan yogurt or cream before serving.

If you’re not a fan of spicy food, feel free to adjust the red chili powder or omit it entirely.

Always taste and adjust the seasoning before serving. Sometimes, a dash of extra salt or a squeeze of lemon can elevate the dish to a whole new level.

SERVING SUGGESTIONS

Serve the Vegan Zucchini and Tomato Curry hot with a side of brown rice or quinoa.

If you’re in the mood for bread, try it with vegan naan or whole grain bread.
A fresh, tangy cucumber salad complements the rich curry perfectly.
For a delightful crunch, sprinkle some roasted cashews or almonds on top before serving.