Introduction

This Tomato & Coconut Curry is a fragrant and comforting dish that balances ripe tomatoes with aromatic spices and creamy coconut milk. Perfect for a cozy meal, it brings warmth and vibrant flavors to your dinner table with a simple, satisfying recipe.

Tomato & Coconut Curry Recipe - Recipe Image

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

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 heat. Roughly grind the toasted seeds using a pestle and mortar or spice grinder.
Step 2: Drizzle the oil into the same pan and add the curry leaves. Sizzle them for about a minute, then add the sliced onions. Fry for around 5 minutes until the onions turn lightly golden.
Step 3: Add the black mustard seeds, ground spice mixture, turmeric, salt, crushed garlic, and chopped green chilli. Fry everything together for another 2 minutes to release the aromas.
Step 4: Stir in all the large and cherry tomatoes and fry for a further minute. Pour in the coconut milk, then add the tamarind paste and brown sugar.
Step 5: Let the curry simmer gently for 25 minutes until the tomatoes soften completely and the sauce thickens slightly. Taste and adjust seasoning with a little more salt or sugar if needed.
Step 6: Serve the curry hot alongside cooked rice for a delicious and hearty meal.

Tips & Variations

If you have spare curry leaves, fry a few in a little oil until crisp and sprinkle them over the curry just before serving for an extra burst of flavor and texture.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, stirring occasionally to ensure even warming. The flavors may deepen after resting, making it even tastier the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well in this curry if fresh ones aren’t available. Use around 800g of canned tomatoes, preferably chopped, to keep the texture and flavor balanced.

Is this curry suitable for vegans?

Absolutely. This recipe uses no animal products and is naturally vegan-friendly, making it perfect for those following a plant-based diet.

Tomato & Coconut Curry Recipe

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★★★★★

4.6 from 100 reviews

A vibrant and flavorful Tomato & Coconut Curry that combines toasted aromatic spices with ripe tomatoes and creamy coconut milk, simmered to perfection for a rich and comforting dish. This vegetarian curry is quick to prepare and pairs beautifully with cooked rice, making it a wholesome and satisfying meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegetarian

Ingredients

Scale

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

Vegetables & 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 & 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 set over medium-high heat. Toast them until fragrant and lightly browned, then immediately remove from the heat to prevent burning. Roughly grind the toasted seeds using a pestle and mortar or spice grinder to release their flavors.
Sauté aromatics: Drizzle the sunflower or rapeseed oil into the same pan. Add the curry leaves and sizzle for about a minute to release their aroma. Then add the thinly sliced onions and fry for around 5 minutes until they turn lightly golden and soft.
Cook the spices and aromatics: Add the black mustard seeds, ground toasted seed mixture, turmeric, sea salt flakes, crushed garlic, and finely chopped green chilli to the pan. Fry everything together for another 2 minutes to develop the flavors fully.
Add tomatoes: Tip in all the large and cherry tomatoes. Fry them with the spices and aromatics for about 1 minute to combine and slightly soften the tomatoes.
Simmer with coconut milk: Pour in the coconut milk, then stir in the tamarind paste and brown or palm sugar. Reduce the heat to a gentle simmer and cook the curry uncovered for 25 minutes, stirring occasionally, until the tomatoes are very soft and the sauce has thickened slightly.
Season and serve: Taste the curry and adjust the seasoning with extra salt or sugar if needed. Serve the tomato and coconut curry hot, accompanied by cooked rice. Optionally, crisp some extra curry leaves in a little oil and spoon them over the curry before serving for added texture and aroma.

Notes

If you have extra curry leaves, fry them until crisp and use as a garnish to enhance flavor and presentation.
This curry pairs best with steamed basmati rice but can also be enjoyed with naan or other flatbreads.
Adjust the heat level by reducing or omitting the green chilli based on your spice preference.
For a thicker sauce, simmer longer to reduce liquid or use less coconut milk.
To keep it vegan, ensure your sugar is not processed with bone char.

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