Tomato & Turmeric Coconut Curry
Have you ever wondered what happens to all the food from these photos?
Well the short answer is…. it gets eaten!
I personally hate wasting anything so all the recipes on Swoon Food are food we actually eat.
The only thing we don’t always eat in it’s entirety is some of the sweet food (to keep that sugar intake down!), but it’s not wasted either. I’ll either take it round to friends or give it to family… but if I’m totally honest, most of the time we do end up eating it all ourselves despite our best intentions.
The day I shot this tomato & turmeric curry it was to be our dinner, so I tried to shoot it as close to dinner time as possible. The catch being I shoot in natural light which can be tricky in the winter months when the light disappears early!
On this particular day I only had about 10 minutes of light left so the range of shots is severely lacking, but that’s in no way a reflection of the curry itself!
There’s something about the unlikely combination of tomatoes and coconut that works so beautifully in this dish. If you haven’t come across this yet, all the more reason to try it!
This curry is packed with warming spices and nourishing flavours, which can all be tweaked to your tastebuds.
It contains a whole tablespoon of the powerful anti-inflammatory spice turmeric. If you’re not a massive turmeric fan (like my husband who complained of a tingly tongue), start with 1 teaspoon and work up from there. By also adding a generous amount of black pepper, which contains the super star called piperine, you will greatly increase the bioavailability of the active ingredient in turmeric called curcumin, which is where the magical anti-inflammatory powers come from.
This curry is perfect as a quick week night dinner as it can be whipped up in mere minutes. By dinner time I’ve either spent the day in the kitchen and really can’t face any longer, or I’ve spent a long day at my desk and I’d much rather be relaxing on the couch in front of netflix than spending ages standing in the kitchen.
The protein in this tomato & turmeric coconut curry can be easily adapted so that it can be enjoyed by just about anyone. If you follow a plant based diet then tofu, tempeh or chickpeas work beautifully, and if you eat fish or chicken then these go amazingly well too.
Likewise, if the vegetables I’ve listed aren’t in season, simply add whatever you have to hand. Sweet potato would also be amazing, as would cauliflower or zucchini.
You can serve this tomato & turmeric coconut curry simply on it’s own, on top of rice or noodles, or with a side of your favourite naan or roti bread.
And if there’s any leftovers, you’ll have lunch or dinner sorted for the next day. Enjoy.
Tomato Turmeric Coconut Curry
Serves: 3 to 4
Prep time: 30 minutes Cook time: 30 minutes
1-2 Tbsp coconut oil
1 brown onion, peeled/sliced
3 cloves garlic, minced
1 red chilli, sliced
5cm piece fresh ginger, finely grated
10cm piece fresh turmeric, grated (or 1 Tbsp ground turmeric)
1 x 400ml can coconut milk
1 x 400ml can chopped tomatoes
2-3 carrots, peeled/sliced
1/2 head broccoli or a bunch of broccolini, cut into florets
1 bok choy, sliced
1 handful snow peas or sugar snap peas
Protein (your choice of):
White fish fillets, cut into bite size pieces
Chicken breasts, cut into bite size pieces
Firm Tofu, cut into pieces
1 x can chickpeas, rinsed/drained
Garnish (optional):
Fresh coriander
Prep the vegetables as per the ingredient list.
Heat the coconut oil in a heavy based fry pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, chilli, turmeric and ginger and cook a few minutes. If using chicken add at this point and cook until it turns opaque, about 5 minutes or so. Otherwise add the coconut milk followed by the tomatoes, and then the vegetables.
Turn the heat down so it’s simmering gently and cook until the vegetables are tender. If you’re adding either fish, chickpeas or tofu, add them at this point and cook until just heated through.
Serve the tomato & turmeric coconut curry on its own in bowls, over rice or noodles or with a side of naan or roti. Garnished with coriander if desired.
