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5 from 2 votes

Creamy Tomato Coconut Curry

A creamy, quick curry that takes no more than 15 minutes to make and goes well with rice
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Curry
Cuisine: Indian
Servings: 6
Calories: 147kcal



  • Heat the oil in a saucepan.
  • Add the cumin seeds and asafetida.
  • When the cumin sputters, add the tomatoes, chili powder and turmeric.
  • Let the tomatoes cook on medium heat about 5-7 minutes until most of the tomatoes have broken down.
  • Add the coconut milk and salt.
  • Warm through but turn off the heat before it comes to a boil.
  • Serve hot with rice.


Calories: 147kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 6.5mg | Calcium: 19mg | Iron: 2.6mg