Tomato & Coconut Curry Recipe

Introduction

This Tomato & Coconut Curry is a vibrant, comforting dish full of fragrant spices and creamy coconut milk. It’s perfect for a cozy meal and pairs beautifully with steamed rice. Simple to make yet impressively flavorful, it’s a great way to enjoy fresh tomatoes in a warming curry.

Ingredients

• 1 heaped tsp cumin seeds
• 1 heaped tsp coriander seeds
• 1 heaped tsp fennel seeds
• 2 tbsp sunflower or rapeseed oil
• 10 curry leaves
• 3 large onions, thinly sliced
• 1 heaped tsp black mustard seeds
• ½ tsp ground turmeric
• 1 tsp sea salt flakes
• 4 garlic cloves, crushed
• 1 green chilli, finely chopped
• 1 kg large ripe tomatoes, cut into quarters
• 250 g cherry or baby plum tomatoes
• 400 ml can coconut milk
• 2 heaped tsp tamarind paste
• 2 heaped tsp brown or palm sugar
• Cooked rice, to serve

Instructions

1. Step 1: Tip the cumin, coriander, and fennel seeds into a large, dry frying pan over medium-high heat. Toast them until fragrant and lightly browned, then remove from the heat and roughly grind using a pestle and mortar or spice grinder.
2. Step 2: Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute. Then add the sliced onions and fry for about 5 minutes until they turn lightly golden.
3. Step 3: Add the mustard seeds, ground spice mixture, turmeric, salt, crushed garlic, and chopped chilli to the pan. Fry for another 2 minutes to release the flavors.
4. Step 4: Add all the tomatoes to the pan and fry for an additional minute, stirring well to combine.
5. Step 5: Pour in the coconut milk, then stir in the tamarind paste and brown or palm sugar. Bring the mixture to a simmer.
6. Step 6: Let the curry simmer gently for 25 minutes until the tomatoes are very soft and the liquid has thickened slightly. Taste and adjust seasoning with extra salt or sugar if needed.
7. Step 7: Serve the curry hot over cooked rice, spooning over any extra sauce.

Tips & Variations

• If you have spare curry leaves, fry some extra leaves in a little oil until crisp and sprinkle them over the curry just before serving for extra texture and aroma.
• For a spicier curry, add an extra green chilli or a pinch of cayenne pepper to the spices.
• You can substitute tamarind paste with a squeeze of fresh lime juice if tamarind is unavailable.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can be used if fresh ones aren’t available. Use a 400g can of chopped tomatoes and adjust cooking time slightly to cook down the sauce.

Is this curry vegan?

Yes, this tomato and coconut curry is naturally vegan and dairy-free, making it suitable for plant-based diets.

Tomato & Coconut Curry Recipe

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★★★★★

4.8 from 145 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant and creamy Tomato & Coconut Curry combining toasted spices, fresh tomatoes, and rich coconut milk, simmered to perfection. This flavorful vegetarian dish is aromatic, mildly spiced, and pairs wonderfully with steamed rice for a comforting meal.

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Ingredients

Scale 1x2x3x

Spices

• 1 heaped tsp cumin seeds
• 1 heaped tsp coriander seeds
• 1 heaped tsp fennel seeds
• 1 heaped tsp black mustard seeds
• ½ tsp ground turmeric
• 1 tsp sea salt flakes

Vegetables & Herbs

• 10 curry leaves (plus extra for frying, optional)
• 3 large onions, thinly sliced
• 4 garlic cloves, crushed
• 1 green chilli, finely chopped
• 1kg large ripe tomatoes, cut into quarters
• 250g cherry or baby plum tomatoes

Liquids & Others

• 2 tbsp sunflower or rapeseed oil
• 400ml can coconut milk
• 2 heaped tsp tamarind paste
• 2 heaped tsp brown or palm sugar
• Cooked rice, to serve

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Instructions

1. Toast Spices: Tip the cumin, coriander, and fennel seeds into a large dry frying pan set over medium-high heat. Toast them until fragrant and lightly browned, about 2 to 3 minutes. Remove immediately to prevent burning and roughly grind using a pestle and mortar or spice grinder.
2. Sauté Aromatics: Drizzle the oil into the same pan. Add the curry leaves and sizzle for about one minute to release their flavor. Then add the thinly sliced onions and fry for around 5 minutes until lightly golden.
3. Add Spices and Seasoning: Add the black mustard seeds, ground toasted spice mixture, turmeric, sea salt flakes, crushed garlic, and chopped green chilli to the onions. Fry this mixture for another 2 minutes, stirring to combine and let the spices bloom.
4. Add Tomatoes: Tip in all the quartered large ripe tomatoes and cherry or baby plum tomatoes. Fry for one more minute to start softening the tomatoes and mixing the flavors.
5. Simmer Curry: Pour in the coconut milk, then add the tamarind paste and brown or palm sugar. Stir well to combine all ingredients. Reduce heat to low and simmer the curry gently for 25 minutes until the tomatoes break down fully and the sauce thickens slightly.
6. Adjust Seasoning and Serve: Taste the curry, then adjust seasoning with extra salt or sugar if needed. Serve the hot curry over cooked rice. Optionally, fry some extra curry leaves in oil until crisp and sprinkle them on top before serving for added texture and flavor.

Notes

• Toast the seeds carefully to avoid burning which can cause bitterness.
• Simmer gently to allow the tomatoes to soften and flavors to meld without drying out the curry.
• Extra fried curry leaves make a wonderful crispy garnish enhancing the flavor and presentation.
• Use ripe tomatoes for a naturally sweet and rich curry sauce.
• Adjust the green chilli quantity based on your preferred spice level.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: tomato curry, coconut curry, Indian vegetarian recipe, tomato coconut curry, easy curry, stovetop curry