Discover a taste of India with this vibrant and aromatic tomato curry. Ready in just 20 minutes, this dish combines ripe tomatoes, fragrant spices, and creamy coconut milk to create a truly satisfying meal.
Perfect for a quick weeknight dinner, it’s a simple yet flavorful recipe that will transport your taste buds. Serve it with rice or naan for a complete and delicious experience that the whole family will love.
Table of Contents
Ingredients You’ll Need
Here are all the fresh ingredients and spices required for this delightful curry.
- 3 large tomatoes
- ¾ to 1 cup onions chopped (about 2 medium)
- 1 green chili slit
- 1 sprig curry leaves
- 1 teaspoon garlic chopped or crushed (optional)
- 1 to 2 tablespoons Oil
- ¼ teaspoon mustard seeds
- ¼ to ½ teaspoon cumin seeds
- 1 pinch hing (asafoetida) (optional)
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric (haldi)
- ⅓ teaspoon salt (adjust to taste)
- ¼ cup thick coconut milk
- 1½ to 2 tablespoons almond meal (or peanuts or sesame seeds) (optional)
How to Cook Indian-Inspired Tomato Curry?
Follow these simple steps to create a perfect tomato curry every time.
Step 1: Preparation
Optional: Boil tomatoes for 3-4 minutes to loosen the skin. Once cool, peel the skin, remove the core, and chop the tomatoes. Optional: If using sesame seeds, toast them on a low flame until aromatic. Cool them and grind into a fine powder.
Step 2: Sauté Aromatics
Heat oil in a pan, then add cumin and mustard seeds. When they sizzle, add curry leaves, green chili, garlic (optional), and hing. Fry for one to two minutes.
Step 3: Cook Onions and Tomatoes
Add chopped onions and salt, and sauté until they turn pink. Add the chopped tomatoes and turmeric. Sauté for about 3 to 4 minutes. Cook covered until the tomatoes become soft and completely mushy.
Step 4: Add Spices and Thickeners
Add red chili powder and almond meal (or sesame seeds powder). Mix and cook for 2 to 3 minutes until the curry thickens.
Step 5: Finish with Coconut Milk
Add coconut milk and stir. Taste and add more salt if needed. Turn off the heat when the curry begins to bubble.
Your Curry Questions Answered
Can I make this curry vegan?
Absolutely! This recipe is already vegan if you use oil instead of ghee. The coconut milk provides a creamy, dairy-free base.
What can I use instead of almond meal?
You can use powdered peanuts or sesame seeds as mentioned in the recipe. Cashew powder also works wonderfully as a thickener and adds a rich, creamy texture.
How can I adjust the spice level?
To make it less spicy, you can reduce or omit the green chili and red chili powder. For a spicier kick, feel free to add more of both or even a pinch of garam masala at the end.
What should I serve with this tomato curry?
This curry pairs beautifully with steamed basmati rice, jeera rice, or Indian flatbreads like naan, roti, or paratha. A side of cucumber raita can also be a refreshing addition.
Pro Tips for the Perfect Curry
- Use ripe, red tomatoes for the best flavor and color.
- Don’t skip the optional step of toasting the sesame seeds if you use them; it enhances their nutty flavor.
- For a richer curry, you can add a tablespoon of cashew paste along with the coconut milk.
- Garnish with fresh cilantro (coriander leaves) before serving for a burst of freshness.
