Tomato Curry With Roasted Vegetables

This delicious, hearty curry is a lot more simple than it may look, and it makes for excellent leftovers.

I like to drizzle the yogurt sauce over top of the finished product; the yogurt helps balance out the acidity of the tomato sauce.

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Yield: Serves 4-6

Active Time: 30m

Total Time: 1h

INGREDIENTS:

Vegetables:

• 1 big ol’ sweet potato cut into bite size pieces, optionally peeled

• 1 head of broccoli, chopped into bite size florets

• 1 1/2 c. Chopped cabbage, red if wanting to look pretty

• 1 Tbsp Ghee or Coconut Oil

• 1 Tbsp Maple Syrup, or Honey

• 1 Tsp Garam Masala, homemade highly preferable 

• Kosher salt to taste 

Curry:

• 2-3 Tbsp ghee, or coconut oil

• 1 large red onion or 2-3 shallots, thinly sliced 

• 6 cloves of garlic, thinly sliced

• 2-3” piece of ginger, finely minced or grated

• 1 1/2 Tbsp garam masala, homemade highly preferable  

• 1/2 tsp turmeric

• 1 bay leaf

• 1 tsp red pepper flakes

• 1-2 Tbsp tomato paste

• 2 Tbsp Maple Syrup, or Honey

• 1 (28oz) can of D.O.P Whole Peeled Tomatoes

• 1 (15oz) can of coconut milk

• 1 Tbsp soy sauce, or 2 Tbsp coconut aminos

• 2 Tbsp lime juice

•  Kosher salt to taste

• (For serving) cooked white rice or alternative grain, lime wedges, and chopped cilantro

(Optional) Yogurt Sauce:

• 1/2 c. greek yogurt

• 2 Tbsp water

• Kosher salt

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RECIPE:

1.  Preheat oven to 375. Line a baking sheet with aluminum foil or parchment paper.

2. Toss veggies with oil, syrup, garam masala, and a big pinch of kosher salt. Put the sweet potatoes on the baking sheet alone (they take longer to cook, and we don’t want to burn the other veggies). Cook for 10 minutes. 

3. Meanwhile, prep the curry. Heat ghee or oil in a large wide saucepan over medium heat. Add onion/shallots and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala, turmeric, bay leaf, and red pepper and cook until fragrant, about 30 seconds. Add in tomato paste and stir until starting to darken, about 1 minute. Stir in honey and cook until slightly caramelized, about 1 additional minute.

4. Add tomatoes and juices to the pain, gently smashing the tomatoes with a spoon to crush them but not send hot tomato juice all over you and your kitchen. Bring to a bare simmer and let cook, stirring and occasionally scraping the bottom until thickened, about 8-10 minutes.

5. By now, the sweet potatoes should be finished with round one of cooking. Add broccoli and cabbage to the pan and place all veggies back into the oven for another 10-15 minutes, or until nicely browned. 

6. Once the tomato sauce is thick, add the coconut milk and soy sauce. Cook until nice and thick, 20-25 minutes more. 

7. Turn off the heat, stir in the lime juice, and taste for seasoning. Add more turmeric for earthy flavor, garam masala for spice or curry flavor, soy sauce or salt for saltiness, maple syrup for sweetness, or lime juice for acidity. 

8. For optional yogurt sauce, mix ingredients together.

9. To serve, place veggies in a serving bowl and pour over curry sauce. Pour the yogurt sauce in a swirl over top, and sprinkle with chopped cilantro. Serve with white rice and devour.

While I do prefer it with the yogurt sauce, if you want to keep it vegan, it’s just as delicious without!