Tomato & Coconut Curry Recipe

Introduction

This Tomato & Coconut Curry is a flavorful and comforting dish that combines ripe tomatoes with fragrant spices and creamy coconut milk. It’s a perfect vegetarian meal full of warmth and depth, ideal for serving with steamed rice.

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
• 1kg large ripe tomatoes, cut into quarters
• 250g cherry or baby plum tomatoes
• 400ml 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 set over medium-high heat. Toast them until fragrant and lightly browned, then immediately remove from the heat. Roughly grind the toasted seeds 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 green chilli to the pan. Fry for another 2 minutes until aromatic.
4. Step 4: Stir in all of the tomatoes and fry for a further minute.
5. Step 5: Pour in the coconut milk, then add the tamarind paste and brown or palm sugar. Stir well to combine.
6. Step 6: Simmer the curry gently for 25 minutes, or until the tomatoes are very soft and the sauce has thickened slightly. Taste and adjust seasoning with more salt or sugar if needed.
7. Step 7: Serve the curry hot with cooked rice.

Tips & Variations

• If you have spare curry leaves, fry some extra leaves in a little oil until crisp and spoon them over the curry just before serving for extra flavor and texture.
• For a milder curry, remove the seeds from the green chilli before chopping.
• Add a handful of fresh chopped coriander leaves at the end for a fresh herbal note.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

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 as a convenient alternative. Use about 800g of good-quality canned tomatoes, but reduce additional liquid as canned tomatoes are juicier.

Is this curry suitable for vegans?

Yes, this recipe contains no animal products and is naturally vegan. Just ensure your sugar is vegan-friendly, as some sugars are processed with bone char.

Tomato & Coconut Curry Recipe

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★★★★★

4.6 from 63 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: Serves 4-6 1x
• Diet: Vegetarian

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Description

A vibrant and aromatic Tomato & Coconut Curry that combines toasted spices, fresh tomatoes, and creamy coconut milk for a luscious, mildly spiced dish. Perfectly balanced with tamarind and a touch of sweetness, this hearty curry is ideal served 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

Fresh Ingredients

• 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 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 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 the heat and roughly grind using a pestle and mortar or spice grinder.
2. Sauté Aromatics: Drizzle the oil into the pan and add the curry leaves. Sizzle for one minute, then add the sliced onions. Fry for around 5 minutes until they turn lightly golden.
3. Add Spices and Flavorings: Stir in the mustard seeds, ground spice mixture, turmeric, salt, crushed garlic, and chopped green chilli. Fry together for another two minutes to blend the flavors.
4. Cook Tomatoes: Add all the tomatoes to the pan and fry for a further minute to combine well with the spices and onions.
5. Add Coconut Milk and Seasonings: Pour in the coconut milk, then add the tamarind paste and brown or palm sugar. Stir to mix everything evenly.
6. Simmer the Curry: Allow the curry to 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. Serve: Serve the curry hot over cooked rice. Optionally, fry extra curry leaves in a little oil until crisp and spoon over the curry just before serving for added texture and aroma.

Notes

• For extra flavor and garnish, fry some additional curry leaves in oil until crisp and sprinkle on top before serving.
• This curry tastes even better the next day as the flavors develop with time.
• You can adjust the heat by varying the amount of green chilli according to your spice preference.
• Use tamarind paste carefully as it adds a distinct tanginess; adjust to taste.
• For a richer coconut flavor, use full-fat coconut milk.

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

Keywords: Tomato curry, Coconut curry, Indian curry, Spiced tomato curry, Vegetarian curry, Coconut milk curry