Vegan Tomato Curry

This vegan tomato curry is a rich, bold curry made with tomato-based sauce. It's an easy weeknight curry. Serve over rice with your favorite protein.

I love a good curry! I make them all the time. You can definitely spend hours over the stove, building up the flavor of a traditional curry, but you can also make a super quick version that makes weeknight dinner a breeze.

This tomato curry is in the 'super quick' category! It's ready in less than 30 minutes.

And like all my curry recipes, it's absolutely packed with flavor. Curry spices, coconut milk, and the star of the show: tomatoes.

I only recently started including a can of tomatoes in my curries and I LOVE the sweet tang that it adds. It gives the dish another delicious layer of flavor.

Jump to:

• Why You'll Love This Vegan Tomato Curry
• Ingredient Notes & Substitutions
• Step-by-Step Instructions
• FAQ & Expert Tips
• Recipe Prayer
• Related Recipes
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

Why You'll Love This Vegan Tomato Curry

• Dietary needs - this recipe is gluten-free, dairy-free, plant-based, oil-free, and refined sugar-free
• Quick and easy - this curry comes together in less than 30 minutes, perfect for weeknight dinner
• Hearty, healthy dinner - greens and beans are both super healthy foods, serve with rice for a delicious dish

Ingredient Notes & Substitutions

• Yellow Onion: you can also use a white or red onion if you want
• Tomato Paste: for extra tomato flavor
• Garlic
• Ginger: fresh ginger is ideal for that bite of ginger flavor. But if you don't have fresh, a bit of dried ginger will work just fine
• Turmeric, Cumin, Coriander: curry spices
• Salt & Black Pepper
• Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
• Crushed Tomatoes: instead of vegetable broth that I'd usually use in a curry, I like the extra sweetness and texture from tomatoes
• Lacinato Kale: you can also use regular kale or fresh/frozen spinach, or any leafy green
• Chickpeas: I often add a bean like chickpeas to my curry, but you can also add your favorite protein like seitan chicken, tempeh, tofu, or a store-bought vegan protein
• Water or Vegetable Broth: optional, for a thinner curry
• To serve: lime wedges, fresh cilantro, pita, white rice, additional protein of choice

Step-by-Step Instructions

Step 1. Sauté the onion in a large saucepan over medium-high heat for about 5 minutes, until the onion starts to turn translucent.

Step 2. Add the tomato paste, garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 30 seconds.

Step 3. Add the coconut milk, tomatoes, kale, and chickpeas, along with the water or vegetable broth, if using. Bring to a boil and cook 5 minutes.

Step 4. Serve over rice, with cilantro, pita, and a squeeze of lime juice.

FAQ & Expert Tips

Recipe Prayer

Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.

Related Recipes

Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

📖 Recipe