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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/creamy-tomato-coconut-curry-recipe/