Creamy Tomato Coconut Curry
A creamy, quick curry that takes no more than 15 minutes to make and goes well with rice
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