Tomato Curry, Roast Veg and Turmeric Hummus
A super delicious tomato curry with roast veg on spiced turmeric hummus – the quick curry is a game changer, as any vegetables can be added.
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 experiment with some coconutty tropical flavours.
Before I left for the Caribbean, I made this delicious tomato curry with roast veg and turmeric hummus. I basically wanted to use up everything I had in my fridge and, as I had lots of vegetables, I roasted 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 think the peppery fennel combines really well with the other flavours.
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 tomato-ey goodness.
Ingredients
For the 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
For the roast veg
- 1/2 0 rganic 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.
For the 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
Instructions
To make the tomato curry
- Add the coconut oil to a large frying pan and heat to a medium heat. Add in the asafoetida and mustard seeds. When they pop, add in the cumin seeds and chilli flakes. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
- Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
- Cook for a further 5-6 minutes, then add 120ml of water. Simmer for 5 minutes.
To make the roast veg
- Slice the veg then add to a large baking tray (you may need two), coat in the olive oil, spices, salt & pepper.
- Roast on a medium heat for approx 35-40 minutes or until tender.
To make the turmeric hummus
- Tip the organic chickpeas in the blender.
- Add the garlic, lemon juice, tahini, and olive oil.
- Blitz until creamy (approx 2 minutes), add a little water to loosen.
- 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.
9 Responses
Nice post. Thanks for sharing
I made this recipe last night and it was another excellent rebel recipe. Loved the flavor combination and texture. I will certainly be cooking this again.
Wonderful
So happy you liked it.
Much love, Niki xxx
Wow! I made them and it turned out great. Your recipe is awesome. Thanks for sharing!
I’m so glad you enjoyed it Megan! Niki xo
I could’ve sworn I mistook this recipe as a work of art! Seriously, this masterpiece blows me away! The tomato curry atop of the hummus would taste great as itself too, but I can imagine it adds the most magical flavors!
Thank you so much Cassie – that comment made my day – Niki xo
Looks amazing and delicious!!
Thank you so much! xx