Creamy Tomato Coconut Curry

Creamy Tomato Curry
One of the dishes that I cook over and over again is this decadent-tasting but healthy Tomato Coconut Cream Curry.It is an ideal recipe for someone who is new to cooking Indian food — or just new to cooking — because of its sheer simplicity. There’s no grinding, complicated spice mixes and marinating required. Once you have all the ingredients on hand, it takes just minutes from start to finish.

All you need to accompany this curry is some boiled white rice, like basmati, and some papad or some oven-roasted potatoes, for a dinner that’s out of this world.

One quick note: While I often use canned tomatoes while cooking, especially during winter when fresh tomatoes are not easy to come by or just too expensive, this is one of those dishes where fresh tomatoes are absolutely necessary. Because canned tomatoes taste too acidic, the resulting preparation would just not have the luscious sweetness that makes this dish so special.

5.0 from 1 reviews
Creamy Tomato Coconut Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 6
Ingredients
  • 2 medium tomatoes, well-ripened and diced
  • 1 14-oz can coconut milk (you can substitute with light coconut milk but the end result will be more acidic, although still delicious)
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 1 pinch asafetida or hing (optional)
  • 1 tsp canola oil
  • 1 tsp cumin seeds
  • Salt to taste
Instructions
  1. Heat the oil in a saucepan.
  2. Add the cumin seeds and asafetida.
  3. When the cumin sputters, add the tomatoes, chili powder and turmeric.
  4. Let the tomatoes cook on medium heat about 5-7 minutes until most of the tomatoes have broken down.
  5. Add the coconut milk and salt.
  6. Warm through but turn off the heat before it comes to a boil.
  7. Serve hot with rice.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    Hi Vaishy – I have this recipe bookmarked for certain, but it occurs to me that you might know of an aloo matar recipe with a coconut milk base. I’ve been going crazy trying to recreate this since having it (pre-vegan) at a wonderful restaurant, now miles and years away. It does occur to me that I could use this recipe as my base – I remember it being very mild, but deliciously creamy. what do you think?

    carol

  2. says

    Glad to have come here as it was linked to the eggplant pulao recipe. Wow ..this sounds sooo simple and soo yummy! I love coconut milk based dishes. Can’t wait to try the same combo as you did! :) Thanks!

  3. Vindya Donahue says

    Simple and Deee…LICIOUS.. I too arrived here after trying out the Brinjal pulao, another super recipe. I tweaked your recipe by adding curry leaves and three to four seeds of fenugreek. Thank You Awesome Vaishali.

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