Vegan Tomato Curry

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This Vegan Tomato Curry is easy, delicious, and bursting with beautiful color. Healthy and packed with flavor and just a hint of heat, this dish is going to leave you feeling absolutely awesome. 

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


Units Scale
  • 1 tablespoon rapeseed or olive oil
  • 1 onion, peeled and chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, peeled and chopped
  • 660 grams cherry tomatoes, halved
  • 1 teaspoon turmeric
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garam masala
  • 100 grams frozen peas


  1. Heat your oil over low heat in a large shallow pan with a lid such as a cast iron casserole. Add your chopped onion and a sprinkle of salt, and let this cook for about five minutes or until your onions are softened. Stir occasionally to prevent too much browning.
  2. Next, stir in the chopped garlic and your halved cherry tomatoes. Sprinkle over the turmeric, mustard powder, cayenne, and garam masala. Stir to combine.
  3. Put the lid on your pot and let this cook over low heat for about 20 minutes.
  4. Finally, add your frozen peas, stir them in, and put the lid back on to let them heat through for about five minutes. Taste for seasoning and serve with rice or your favorite side.
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