I live for a good one pan dish because they make life so easy and limit the number of dishes you need to clean. They also are great for meal prep and this dish is packed with lots of vegetables, a protein, and a pre-made curry sauce. This dish is ready in less than 30 minutes and is vegan and gluten free.
I recently discovered these curries from Brooklyn Delhi and have been obsessed ever since. They are packed with clean ingredients and loaded with spices. For this dish, you just add lots of your favorite vegetables, the Tomato Curry, and some coconut milk and water. I like to make these dishes when I discover that some veggies are on the verge of going bad or it’s time to clean out my refrigerator. For this recipe, I used zucchini, carrots, mushrooms, and kale, but the veggie possibilities are endless! I used chickpeas as my protein, but you could use lentils, shrimp, or any other protein you like instead
This dish will make enough for 2 people, with leftovers. It’s a great option to store in the fridge to eat for the week for either lunch or dinner!
Substitution Ideas:
- Veggies: use any veggies you have in your fridge and just keep the total amount to 3-4 cups. I would recommend keeping onions if you can because these are key to the flavor of the whole dish!
- Coconut Milk: this is optional and you can just do more water instead but this softens the kick of the curry
- Chickpeas: use any other beans, shrimp, tofu, or protein you like!
One Pan Tomato Curry
Ingredients
- 1 tbsp olive oil
- 1/2 cup onions, chopped
- 1 cup zucchini, cubed
- 1/2 cup red peppers, chopped
- 1/2 cup carrots, sliced
- 1/2 cup mushrooms, sliced
- 1 cup kale
- 1 12 oz Brooklyn Delhi Dad’s Savory Tomato Curry
- 1/4 cup coconut milk
- 1 15 oz can chickpeas rinsed
- 1/2 cup water
Instructions
- In a large pan over medium heat, add 1 tbsp olive oil and onions. Saute onions until soft.
- Add in carrots and zucchini to the pan. You want to add in the vegetables that take longer to cook to the pan first. Cook for 3-5 minutes, until soft stirring frequently. Then add in the mushrooms and kale and cook until the mushrooms are soft and the kale is wilted.
- Add in a full jar of tomato curry, coconut milk, and water.
- Keep the pan on low heat for 5 minutes, or until the sauce is your preferred consistency.
