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.
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.
Notes
2 servings