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.

Course Main Course

Cuisine American, Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 255

Author Elizabeth

1 Large Yellow Onion chopped
2 Tablespoons Tomato Paste
4 Cloves Minced Garlic
2 Teaspoons Minced Ginger or ½ teaspoon Dried Ginger
2 Teaspoons Turmeric
1 ½ Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Salt
¼ Teaspoon Black Pepper
1 13.5 Ounce Can Unsweetened Coconut Milk
1 14 Ounce Can Crushed Tomatoes
1 Head Lacinato Kale or fresh/frozen spinach, etc.
1 15 Ounce Can Chickpeas
1 Cup Water or Vegetable Broth optional, for a thinner curry
To serve: lime wedges, fresh cilantro, pita, white rice, additional protein of choice

Sauté the onion in a large saucepan over medium-high heat for about 5 minutes, until the onion starts to turn translucent.
Add the tomato paste, garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 30 seconds.
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.
Serve over rice, with cilantro, pita, and a squeeze of lime juice.