Low Fat Authentic Tomato Curry
Indulge in the rich and vibrant flavors of this **Low Fat Authentic Tomato Curry**, a healthier twist on a classic dish that doesn’t compromise on taste. Made with fresh, juicy tomatoes and infused with aromatic spices like cumin, coriander, and garam masala, this curry is a perfect example of simple ingredients coming together in harmony. With no oil and just a splash of water, the onions, garlic, and ginger are sautéed to perfection, ensuring every spoonful is brimming with bold and wholesome flavor. A zesty squeeze of lemon juice at the end elevates the dish, adding a refreshing tang that balances the warm spices. Ready in just 45 minutes and perfect for pairing with steamed rice or whole-grain bread, this tomato curry is a satisfying, low-calorie option for anyone craving authentic Indian cuisine. Whether you’re embracing a low-fat lifestyle or simply in need of a hearty, plant-based meal, this recipe delivers on all fronts.
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Recipe Information
Ingredients
- 500 grams Fresh tomatoes
- 1 large Onion
- 3 pieces Garlic cloves
- 1 inch Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 200 milliliters Water
- 1 tablespoon Lemon juice
Instructions
Start by finely chopping the onion, garlic, and ginger. Set aside.
Wash the tomatoes thoroughly and roughly chop them into chunks. Set aside.
Place a non-stick pan or a heavy-bottomed pot over medium heat. Add the cumin seeds and dry roast them for about 1-2 minutes until they release their aroma. Be careful not to burn them.
Add the chopped onions to the pan and sauté them over medium heat for about 5-7 minutes until they turn translucent and slightly golden, using small splashes of water if needed to prevent sticking.
Add the chopped garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
Add the chopped tomatoes to the pan. Stir well and let it cook for about 5 minutes till the tomatoes start to soften.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Stir the spices well with the tomatoes.
Pour in the water, mix well, and cover the pan. Allow the mixture to simmer for about 15-20 minutes, stirring occasionally, until the tomatoes have broken down into a thick sauce consistency.
Once the tomatoes have fully cooked and the curry has thickened, stir in the garam masala and adjust the seasoning with more salt if needed.
Turn off the heat and stir in the lemon juice for tanginess. This will brighten up the flavors of the curry.
Garnish with chopped cilantro leaves before serving.
Serve the curry hot with steamed rice or whole grain bread rolls for a complete meal.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 23.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
