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5 from 1 vote

Creamy Tomato Coconut Curry

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Curry
Cuisine: Indian
Servings: 6
Author: Vaishali Honawar


  • 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
  • 1/2 tsp turmeric
  • 1 pinch asafetida or hing (optional)
  • 1 tsp canola oil
  • 1 tsp cumin seeds
  • Salt to taste


  • 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.