Roasted Tomato And Coconut Curry Recipe

About this recipe

A rich and flavorful vegan curry made with roasted tomatoes, creamy coconut milk, and aromatic spices. Perfect for a satisfying dinner solution.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 400 ml Klf Coconad Coconut Milk
• 100 g Sambar Onion Peeled
• 100 g Whole Farm Premium Desiccated Coconut Powder (Burada)
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Curryit Tamarind Paste
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 50 g X 3 Eastern Asafoetida Powder Combo
• 250 ml Olive Oil

Instructions

1. 1. Preheat your oven to 250°F (120°C). Halve and seed the tomatoes. Brush them with a little olive oil and place them on a baking sheet. Roast for about 1 hour until they are soft and slightly charred on the edges.
2. 2. Once the tomatoes are roasted, transfer them to a blender or food processor. Add 200 ml of coconut milk and blend until smooth to create a creamy puree.
3. 3. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add 1 thinly sliced onion and 2 teaspoons of cumin seeds. Sauté until the onion is soft and translucent, about 5-7 minutes.
4. 4. Pour in 4 cups of vegetable broth and bring it to a boil. Stir in the tomato and coconut puree, mixing well to combine.
5. 5. Add 50 g of shredded coconut, 1 teaspoon of tamarind paste, 1 teaspoon of turmeric, and a pinch of asafoetida. Stir thoroughly and let the curry simmer for 10-15 minutes to allow the flavors to meld.
6. 6. Taste the curry and adjust the seasoning as needed. Serve hot with rice or flatbread for a comforting vegan dinner.