Tomato Coconut Curry

Name: Tomato Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg large ripe tomatoes, quartered; 250 g cherry or baby plum tomatoes; 3 large onions, thinly sliced; 4 cloves garlic, crushed; 1 green chilli, finely chopped; 10 leaves curry leaves; 2 tbsp sunflower or rapeseed oil; 400 ml coconut milk; 2 tsp tamarind paste; 2 tsp brown or palm sugar; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 tsp black mustard seeds; 1/2 tsp ground turmeric; 1 tsp sea salt flakes; cooked rice, to serve

This tomato coconut curry is bright, fragrant, and deeply comforting, with sweet ripe tomatoes simmered in creamy coconut milk and warm whole spices. It is a simple stovetop curry that delivers bold flavor with minimal fuss, especially served with hot rice.

Servings4 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

large ripe tomatoes, quartered
1 kg
cherry or baby plum tomatoes
250 g
large onions, thinly sliced
3
garlic, crushed
4 cloves
green chilli, finely chopped
1
curry leaves
10 leaves
sunflower or rapeseed oil
2 tbsp
coconut milk
400 ml
tamarind paste
2 tsp
brown or palm sugar
2 tsp
cumin seeds
1 tsp
coriander seeds
1 tsp
fennel seeds
1 tsp
black mustard seeds
1 tsp
ground turmeric
0.5 tsp
sea salt flakes
1 tsp
cooked rice, to serve

Step-by-Step Instructions

Place the cumin seeds, coriander seeds, and fennel seeds in a large dry frying pan over medium-high heat. Toast for 1 to 2 minutes, shaking the pan often, until fragrant and lightly browned. Transfer immediately to a mortar and pestle or spice grinder and crush to a coarse powder.

Return the pan to medium heat and add the oil. Add the curry leaves and cook for about 1 minute until aromatic, then stir in the sliced onions. Cook for 5 minutes, stirring occasionally, until softened and lightly golden. Add the black mustard seeds, ground spice mixture, turmeric, salt, crushed garlic, and chopped green chilli, and cook for 1 to 2 minutes more.

Add the quartered tomatoes and cherry tomatoes, stirring well to coat them in the spices. Cook for 1 minute, then pour in the coconut milk. Stir in the tamarind paste and brown or palm sugar until combined.

Bring the curry to a gentle simmer and cook for about 25 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly. Taste and adjust with a little more salt or sugar if needed, then serve hot with cooked rice.