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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/tomato-and-coconut-curry-recipe/