Tomatoes are a staple ingredient in many Indian curry recipes, adding a tangy and rich flavor to the dishes. However, due to various reasons such as seasonal availability, personal preferences, or dietary restrictions, you may find yourself in need of tomato-free curry recipes. Fear not, as we present two delightful Indian curry recipes that are packed with flavor and don't rely on tomatoes. These recipes will not only satisfy your taste buds but also offer a refreshing twist to your regular curry repertoire.
Recipe 1: Coconut Milk Curry
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 cup mixed vegetables (carrots, beans, peas, etc.)
- 1 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Heat oil in a pan and add cumin seeds. Allow them to splutter.
Add the chopped onion, minced garlic, grated ginger, and green chilies. Sauté until the onion turns translucent.
Add coriander powder, turmeric powder, and red chili powder. Mix well.
Add the mixed vegetables and stir-fry for a few minutes.
Pour in the coconut milk and bring the curry to a gentle simmer.
Season with salt according to taste and let the curry cook until the vegetables are tender.
Garnish with fresh coriander leaves.
Serve the flavorful coconut milk curry with steamed rice or Indian bread of your choice.
Recipe 2: Spinach and Lentil Curry
Ingredients:
- 1 cup split yellow lentils (moong dal)
- 2 tablespoons ghee or vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 bunch fresh spinach, washed and chopped
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
Rinse the lentils thoroughly and cook them in a pot with water until soft and mushy. Set aside.
Heat ghee or oil in a pan and add cumin seeds. Allow them to splutter.
Add the chopped onion, minced garlic, grated ginger, and green chilies. Sauté until the onion turns golden brown.
Add turmeric powder, garam masala, and coriander powder. Mix well.
Stir in the chopped spinach and cook until wilted.
Add the cooked lentils to the pan and mix everything together.
Season with salt according to taste and let the flavors meld for a few minutes.
Garnish with fresh cilantro leaves.
Serve the hearty spinach and lentil curry with steamed rice or warm rotis (Indian bread).
Conclusion:
Who says a delicious Indian curry must always rely on tomatoes? These two tomato-free curry recipes prove that vibrant and flavorful dishes can be crafted without the need for this commonly used ingredient. Whether you choose the creamy richness of coconut milk curry or the wholesome goodness of spinach and lentils, these recipes offer a delightful alternative to tomato-based curries. So, go ahead and explore these tomato-free curry recipes to add variety to your Indian meals. Enjoy the burst of flavors and the satisfaction of preparing a delicious meal without tomatoes. Embrace the versatility of Indian cuisine and experiment with different ingredients to create your own unique curry masterpieces. Happy cooking!
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