Creamy Coconut Tomato Garlic Curry (oil-free)
Indulge in the rich flavors of creamy coconut, tangy tomatoes, and aromatic garlic, all blended together in a luscious curry sauce. This oil-free recipe combines the goodness of vegetable broth with a medley of vegetables, creating a hearty and healthy dish that is perfect for any occasion.
ingredients
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 32 .oz can crushed tomatoes
- 1 cup vegetable broth
- 1 can coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoon garam masala
- 1 cup cubed medium / firm tofu (optional)
- 1 cup chickpeas
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
steps
- 1.
In a large pot over medium heat, sauté the onion and garlic until translucent.
- 2.
Add crushed tomatoes and cook until blended
- 3.
Pour in the vegetable broth, coconut milk, and tomato paste. Stir to combine.
- 4.
Add the curry powder, garam masala, turmeric powder, cumin powder, and coriander powder. Mix well.
- 5.
Add the cubed tofu. Season with salt and pepper.
- 6.
Simmer for about 20 minutes or until the well blended.
- 7.
Serve the creamy coconut tomato garlic curry over a bed of basmati rice or with naan bread.
- 8.
Garnish with fresh cilantro for a burst of freshness.
- 9.
Enjoy this oil-free, flavorful curry that will satisfy your taste buds and nourish your body.
- 10.
Store in fridge up to 1 week OR freeze it