Creamy Tomato Coconut Curry Recipe

Introduction

Tomato Coconut Curry is a warm, comforting dish that combines the sweetness of tomatoes with the rich creaminess of coconut milk. Perfect for a cozy weeknight meal, it’s simple to prepare and pairs wonderfully with steamed rice.

Ingredients

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 ripe tomatoes, chopped
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 2 tablespoons oil (vegetable or coconut oil)
• Salt to taste

Instructions

1. Step 1: Heat the oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
2. Step 2: Add the chopped tomatoes and curry powder to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
3. Step 3: Pour in the coconut milk and stir well to combine. Reduce the heat to low and let the curry simmer gently for 10-15 minutes, allowing the flavors to meld. Season with salt to taste.
4. Step 4: Serve the tomato coconut curry hot with steamed rice or your favorite flatbread.

Tips & Variations

• For extra heat, add a chopped chili or a pinch of cayenne pepper along with the curry powder.
• Use fresh tomatoes when in season for the best flavor, or canned tomatoes as a convenient alternative.
• Add vegetables like spinach, bell peppers, or chickpeas for added texture and nutrition.
• To make it vegan, ensure the curry powder has no animal-derived ingredients—most are naturally vegan.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. You can also freeze the curry for up to 1 month; thaw overnight in the refrigerator 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 work well and can make the preparation quicker. Use about 1 can (14 oz) of diced or crushed tomatoes, and adjust the cooking time as needed.

Is this curry spicy?

The basic recipe is mild, but you can easily increase the spice level by adding chili peppers or more curry powder according to your taste.

Creamy Tomato Coconut Curry Recipe

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★★★★★

4.7 from 147 reviews

A rich and flavorful Tomato Coconut Curry that combines the sweetness of coconut milk with the tanginess of tomatoes, seasoned with aromatic curry spices. This easy-to-make dish is perfect for a comforting weeknight meal and pairs wonderfully with steamed rice.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 medium tomatoes, chopped
• 1 cup coconut milk
• 2 teaspoons curry powder
• 2 tablespoons oil (vegetable or coconut oil)
• 1 teaspoon salt, or to taste

Instructions

1. Sauté Aromatics: Heat the oil in a skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add Tomatoes and Spices: Stir in the chopped tomatoes and curry powder. Cook for another 5 minutes, allowing the tomatoes to soften and the spices to become fragrant.
3. Simmer with Coconut Milk: Pour in the coconut milk and stir well to combine. Reduce the heat to low and let the curry simmer gently for 10-15 minutes, stirring occasionally, until it thickens slightly. Season with salt to taste.
4. Serve: Remove from heat and serve the tomato coconut curry hot, ideally over steamed rice or with your choice of bread.

Notes

• You can adjust the curry powder quantity to make the dish milder or spicier according to your taste.
• For extra protein, add cooked chickpeas or tofu to the curry during the simmering stage.
• If you prefer a smoother curry, blend the mixture before simmering after adding tomatoes.
• This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Tomato coconut curry, vegan curry recipe, coconut milk curry, easy Indian curry, stovetop curry