Paleo Authentic Tomato Curry
Dive into the rich, aromatic flavors of our *Paleo Authentic Tomato Curry*, a vibrant and wholesome dish that's perfect for health-conscious food lovers. This recipe is a masterful blend of traditional Indian spices—like cumin, turmeric, and coriander—gently toasted in creamy coconut oil to unlock their full potential. The sauce, made with juicy diced tomatoes and velvety coconut milk, achieves a luscious texture and deep, satisfying flavor, while fresh basil and cilantro add a fragrant, herbaceous touch. Completely dairy-free, gluten-free, and paleo-friendly, this curry is not only a nutrient-packed main course but also a quick and easy option with just 15 minutes of prep. Pair it with cauliflower rice for a low-carb meal that doesn’t skimp on bold, authentic taste.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.25 teaspoon cayenne pepper
- 28 ounces canned diced tomatoes (with juice)
- 1 cup coconut milk
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, for garnish
Instructions
Heat the coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
Add the cumin seeds, coriander powder, ground turmeric, ground paprika, and cayenne pepper. Stir well, allowing the spices to toast slightly, about 1 minute.
Pour in the canned diced tomatoes, including the juice, and bring the mixture to a simmer. Reduce heat to low and let it cook uncovered for about 10 minutes, allowing the flavors to meld.
Stir in the coconut milk, ensuring it is well combined with the tomato mixture. Simmer for another 10 minutes over low heat, until the sauce thickens slightly.
Add the chopped fresh basil leaves, sea salt, and black pepper. Stir everything well and let the curry cook for an additional 5 minutes to allow the basil to infuse its flavor into the curry.
Taste and adjust the seasoning if needed. Remove from heat.
Garnish with fresh chopped cilantro before serving. Serve hot as a main dish or alongside cauliflower rice for a completely paleo meal.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 37.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2336 mg | 50% | |
*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.
