Easy Tomato Curry Recipes
QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
AMAZING TOMATO CURRY
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Tomato Curry
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
- Cover the saffron with 100ml of boiling water and leave to infuse.
- Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
- Peel and very finely chop the garlic, ginger and chillies.
- Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
- Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
- Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
Nutrition Facts : Calories 208 calories, Fat 12.9 g fat, SaturatedFat 6.1 g saturated fat, Protein 5.1 g protein, Carbohydrate 19.7 g carbohydrate, Sugar 15.9 g sugar, Sodium 0.2 g salt, Fiber 4.8 g fibre
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
EASY TOMATO CURRY
This Indian recipe is easy to make and makes a good side dish to accompany a curry of meat and rice.
Provided by Brian Holley
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a small pot and fry the onions and garlic till just golden.
- Add the spices and water cook for 2 minutes Add the tomato paste and stir to incorporate it all together.
- Add tomatoes and cook for 5 mins, or, till tender. DO NOT OVERCOOK OR THE TOMATOES WILL BE TOO SOFT.
- Serve with a curry of choice.
Nutrition Facts : Calories 116.7, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 700.2, Carbohydrate 14.9, Fiber 3.5, Sugar 8.2, Protein 2.6
TOMATO AND GARLIC CHICKEN CURRY
If you are looking for a new way to eat lean chicken breast, but you don't like spicy food, then give this Tomato and Garlic Chicken Curry a try.
Provided by Dannii
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
- Add the chicken and cook for a further 3 minutes until browned.
- Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for 1 minute.
- Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through the Greek yoghurt and coriander before serving and serve with rice.
Nutrition Facts : ServingSize 1 portion, Calories 386 kcal, Carbohydrate 38 g, Protein 23 g, Fat 16 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 26 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 6 g
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