Tomato & Coconut Curry Recipe
Introduction
This Tomato & Coconut Curry is a vibrant, comforting dish bursting with fragrant spices and rich coconut milk. It’s perfect for those seeking a flavorful vegetarian meal that pairs beautifully with steamed rice. Simple to make and deeply satisfying, 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
- 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 immediately remove from heat. Roughly grind the toasted seeds using a pestle and mortar or spice grinder.
- Step 2: Drizzle the oil into the pan and add the curry leaves. Sizzle for a minute, then add the sliced onions. Fry for around 5 minutes until the onions are lightly golden.
- Step 3: Add the black mustard seeds, ground toasted spice mixture, turmeric, salt, crushed garlic, and chopped green chilli. Fry for another 2 minutes, stirring constantly to release the flavors.
- Step 4: Stir in all the tomatoes and fry for a further minute before pouring in the coconut milk. Add the tamarind paste and brown or palm sugar, mixing well.
- Step 5: Simmer the curry gently for 25 minutes until the tomatoes are very soft and the sauce has thickened slightly. Taste and adjust seasoning with more salt or sugar if needed.
- Step 6: Serve the curry hot with cooked rice.
Tips & Variations
- If you have spare curry leaves, fry some extra in a little oil until crisp and spoon them over the curry just before serving to add a crunchy texture and fragrant aroma.
- For extra heat, add more green chilli or a pinch of cayenne pepper.
- Try adding a handful of fresh spinach or kale near the end of cooking for some leafy greens.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally. This curry can also be frozen for up to 1 month; thaw thoroughly before reheating.
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 are not available. Use about 800 grams of canned chopped tomatoes as a substitute.
Is this curry suitable for vegans?
Absolutely. This recipe contains no animal products, making it perfect for a vegan diet.
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Tomato & Coconut Curry Recipe
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and comforting tomato and coconut curry that combines toasted spices, fresh tomatoes, and creamy coconut milk for a rich, fragrant dish. Perfectly balanced with tamarind and brown sugar, this curry is ideal for serving with steamed rice and garnished with crispy fried curry leaves.
Ingredients
Spices and Seeds
- 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
Vegetables and Aromatics
- 10 curry leaves
- 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 and Seasonings
- 2 tbsp sunflower or rapeseed oil
- 1 tsp sea salt flakes
- 400ml can coconut milk
- 2 heaped tsp tamarind paste
- 2 heaped tsp brown or palm sugar
To Serve
- cooked rice
Instructions
- Toast the seeds: 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 immediately remove from heat to prevent burning. Roughly grind the toasted seeds using a pestle and mortar or spice grinder.
- Fry aromatics and spices: Drizzle the oil into the same pan. Add curry leaves and sizzle for about a minute until aromatic. Add the thinly sliced onions and fry for around 5 minutes until they turn lightly golden.
- Add remaining spices and aromatics: Stir in the black mustard seeds, ground toasted spice mix, turmeric, salt, crushed garlic, and finely chopped green chili. Fry this mix for another 2 minutes, allowing the spices to release their flavors.
- Add tomatoes: Tip in all the quartered large tomatoes and cherry or baby plum tomatoes. Fry for an additional minute to soften them slightly and meld flavors.
- Add liquids and simmer: Pour in the coconut milk, tamarind paste, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer. Let it cook uncovered for 25 minutes until the tomatoes are very soft and the curry liquid has thickened slightly.
- Adjust seasoning and serve: Taste the curry and add a little more salt or sugar if needed to balance the flavors. Serve the hot curry over cooked rice. Optionally, fry some extra curry leaves in a little oil until crisp and sprinkle on top as a garnish for added texture and aroma.
Notes
- To enhance flavor, toast the seeds just before grinding for the freshest aroma.
- You can substitute brown sugar with palm sugar or jaggery for a deeper taste.
- For a spicier curry, increase the amount of green chilli or add fresh chopped red chilies.
- Frying extra curry leaves until crisp and scattering them over the finished curry adds a lovely crunchy texture and ideal garnish.
- This curry pairs beautifully with basmati or jasmine rice to soak up the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Indian
Keywords: tomato curry, coconut curry, vegetarian curry, Indian curry, tamarind curry, coconut milk recipe, spice toasted curry
