Whole30 tomato curry you’ve got to try!
This week is a special week… Brenda from Health Creators and myself are taking over the whole30recipes instagram account for this week. And you might think that is no big deal, but this account (filled with delicious recipes by the way!) is having 1,3 million followers. Have you ever thought about how many people that is?? Just make sure you follow @simoneskitchen too!
It’s insane to even think about it but the fact that our little introduction video was watched more than 3000 times in less than 10 minutes…. tells you something. So we’re super excited about this and of course that means loads of delicious whole30 recipes up this week.
This tomato curry was more or less a happy accident. We had a photoshoot and were left with lots of delicious tomatoes. I brought a crate back home but of course needed to do something other than add it to a salad. So I thought why not make a curry out of it. And boy was it delicious! The tomatoes counter balance the hotness of the chili so it’s the perfect meal. You can combine it with either courgette pasta or cauliflower rice. Both work fabulous here.
It’s simple and so delicious you’ve got to try this. It’s also whole30 proof but make sure you use compliant curry paste for this!
- 1,5 kilo tomatoes size doesn’t matter
- 1 tbsp coconut oil
- 2 tbsp red curry paste heaped
- 2 onions finely sliced
- 2 cloves garlic finely sliced
- 1 can coconut milk 400 ml
- 300 gram chicken thigh fillet in cubes
- 4 zucchini into noodles
- arrowroot to thicken
- fresh cilantro to serve
- pepper and salt
Slice the tomatoes into smaller pieces. Big ones into 8, smaller ones in half or into quarters. Set aside.
Heat a large pan where everything will fit into and add the coconut oil. Add the onions and the garlic and bake until they are translucent Add the curry paste and bake until it becomes fragrant
I like to bake the chicken separately so I can really crisp them up but you can keep it in one pot and add the chicken after you baked the onions and garlic.
Add all tomatoes and stir so all tomatoes get a bit of the curry paste. Bake this for about 10 minutes on medium heat until the tomatoes start to soften a bit. Add the coconut milk and bring to the boil.
Leave to simmer until the tomatoes start to fall apart for the most part. There is a lot of moisture coming out of the tomatoes so if you want your curry to be a little thicker add some arrowroot.
Add pepper and salt to taste
You can eat the zucchini noodles raw or briefly bake them in a pan so they are also warm. Add a bit of salt and pepper and serve with coriander.