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.
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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.
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.
