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Tomato Curry

Words of Life

The food you eat, can be either the safest, &  most powerful form of medicine 

or the slowest form of poison

- Ann Wigmore

Recipe below:

Ingredients

For about 4-5 servings

* 1 can of coconut milk

* 1 can of tomato sauce

* 1 can of chickpeas (drain & rinse)

* 1 carrot diced

* 1 onion diced

* 1 TBS of minced garlic

* 2 1/2 TBS of cumin powder

* 1 TBS of turmeric

* 1-2 tsp of salt (for taste)

* 1/2 tsp of pepper (optional)

* string green beans (optional)

* okra (optional)

* vegetable suggestions:  bell peppers, eggplant,  acorn squash or  kabocha squash

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NOTE: When cooking add the vegetables that cook the longest first ex. potatoes, carrots. Then add the other vegetables that cook faster - greens, squashes, bell pepper

How to:

NOTE: It is up to you what types of vegetables you'd like to put into this dish. Get creative.

If all your vegetables are chopped up the day before this is one fast meal!

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1) Put 2 TBS of water in a wok, let the water come to a simmer and add onions & minced garlic

2) Add some salt & the diced potatoes once the onions are translucent, cook for about 3 min.

* Periodically add some water to help things NOT stick to the pan.

3) Add the carrots cook for 1 min.

4) Add tomato sauce,  stir it in

5) Add coconut milk, stir everything together

6) Add chickpeas, mix & cook for 1 min.

7) Add okra (frozen vegetables) mix it in

8) Add cumin, turmeric, salt, mix it in.

9) Add frozen green beans (optional) mix and cook for 2 min.

10) Add pepper to taste (optional)

11) Let everything simmer for about 5 min.

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VIOLA! DONE!

Serve it with rice or naan bread.

I'm in a rush
I've got time
I can splurge

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No copying, selling or redistributing for profit without Let's Veg About It's permission or knowledge. 

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