5 from 1 vote
Creamy Tomato Coconut Curry
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Curry
Cuisine: Indian
Servings: 6
Author: Holy Cow! Vegan Recipes
  • 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
  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.