Tomato Curry, Roast Veg and Turmeric Hummus

It feels like an age since my last blog post so apologies! I’ve been super busy with work, studying and enjoying myself on a Caribbean cruise and then Barcelona for the weekend. All super exciting and it has inspired me to create some new dishes. I can’t wait to start playing around with some coconutty tropical flavours.
I made this delicious tomato curry with roast veg and turmeric humms before I left for the Caribbean as a quick lunch. I basically wanted to use up everything I had in my fridge and as I had lots of veg I decided to roast everything and serve it with a quick tomato curry on a bed of spiced turmeric hummus. I used cauliflower (my favourite), fennel, beetroots and peppers but you could use whatever you have to hand. But I do think the peppery fennel combines really well with the other flavours.

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The tomato curry is super simple to make and can be whipped up in max 15 minutes and is really lovely with quinoa & salad. Or like here, on a bed of hummus with some crunchy veg which I scooped up with flatbreads.  Delicious tomatoey goodness.

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I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  2 servings
  20 minutes preparation time
  45 minutes cook time

Ingredients

Tomato curry;

  • 1 tbsp organic coconut oil
  •  2 onions – roughly chopped
  • 1/4 tsp asafoetida
  •  1 tsp turmeric
  •  2 tsp black mustard seeds
  • 2 tsp cumin seeds
  •  1 tsp ground coriander
  •  1 tsp chilli flakes
  • 4 cloves garlic sliced
  • 1 inch knob ginger – grated
  • 5 organic tomatoes chopped
  •  1/2 cup water
  • 1 tsp sea salt

Roast veg;

  • 1/2 0rganic cauliflower sliced
  • 1 head organic fennel sliced
  • 2 organic beetroots washed & chopped
  • 2 organic peppers – red & yellow sliced
  • 1 tbsp olive oil
  • Sea salt, black pepper, chilli flakes, cumin seeds.

Turmeric hummus;

  • 1 can/pack of organic chickpeas
  • Juice of 1 lemon
  • 2 peeled garlic cloves
  • 1-2 tbsp. organic tahini
  • 1-2 tbsp olive oil
  • Pink Himalayan salt
  • Ground black pepper
  • 1 tsp turmeric

Directions

To make the tomato curry;

  1. Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they start to pop add in the cumin seeds and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  2.  Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
  3. Cook for a further 5-6 minutes then add 120ml of water. Simmer for 5 minutes.

To make the roast veg; 

  1. Slice the veg then add to a large baking tray (you may need two), coat in the olive oil, spices, salt & pepper.
  2. Roast on a medium heat for aprox 35-40 minutes or until tender.

Turmeric hummus; 

  1. Tip the organic chickpeas in the your blender.
  2. Add the garlic, lemon juice, tahini, and olive oil.
  3. Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen.
  4. Season to taste & add the turmeric and blitz again.

Layer the hummus, tomato curry and roast veg. Great served with dukkah and scoop up with some flatbreads.

2 Comments

  1. Between Colours on May 9, 2017 at 8:29 am

    Looks amazing and delicious!!

    • Niki on May 9, 2017 at 8:34 am

      Thank you so much! xx

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.