Tomato Curry Recipe

This Tomato Curry is a rich, vibrant dish that is packed with the natural sweetness of fresh tomatoes and complemented by the warmth of aromatic spices. It’s an easy-to-make vegan curry that’s creamy, comforting, and perfect for any day of the week. With a creamy coconut base and the brightness of fresh cilantro, this dish is sure to become a staple in your kitchen!

Why You’ll Love This Recipe

Tomato Curry is a simple yet flavorful dish that highlights the natural sweetness of tomatoes, combined with fragrant spices and a smooth, creamy texture from the coconut cream. The recipe is quick to prepare, making it an ideal choice for a hassle-free dinner. Whether you serve it with rice or naan, this curry is a cozy, satisfying meal that everyone will love!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Curry:

• 2 tablespoons vegetable oil

• 1 medium onion, finely diced

• 4 garlic cloves, finely chopped

• 1 tablespoon fresh ginger, finely chopped

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon ground turmeric

• ¼ teaspoon cayenne pepper

• 2 pounds (900 g) fresh vine tomatoes, cut into 1-inch cubes

• 1 cup (200 ml) coconut cream

• A handful of fresh cilantro, roughly chopped

• Salt and freshly ground black pepper to taste

Directions

1. Cook the onions: Heat the vegetable oil in a large pot or pan over medium heat. Add the diced onion and cook for about 5 minutes, or until softened and slightly golden.

2. Add garlic and ginger: Stir in the garlic and ginger and cook for another minute, stirring frequently, until fragrant.

3. Add the spices: Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot. Stir constantly for about 30 seconds to let the spices deepen in flavor.

4. Simmer the tomatoes: Add the diced tomatoes to the pot along with a pinch of salt. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the tomatoes are soft and have broken down.

5. Make it creamy: Stir in the coconut cream and mix well. If the sauce is too thick, add a splash of water to adjust the consistency. Let it simmer for another 5 minutes, or until the sauce has thickened to your liking.

6. Taste and adjust: Taste the curry and adjust the seasoning with more salt, spices, or a squeeze of lime juice for a bright finish (optional).

7. Garnish and serve: Remove the pot from the heat and stir in the fresh cilantro. Serve the curry hot with rice or naan bread.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• Add veggies: You can add other vegetables like spinach, peas, or bell peppers to the curry for more variety.

• Add protein: Chickpeas or tofu can be added for a boost of protein in this dish.

• Spicy version: For a spicier kick, increase the cayenne pepper or add fresh chilies.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the curry on the stovetop over low heat, adding a bit of water or coconut cream to loosen the sauce if it has thickened too much. You can also microwave it for individual servings.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, you can substitute canned tomatoes for fresh tomatoes. Use about 2 cans of diced tomatoes (14 oz each) for this recipe.

2. Can I make this curry spicier?

Yes, you can adjust the level of spiciness by increasing the cayenne pepper, or by adding fresh chilies or chili flakes.

3. Can I make this recipe ahead of time?

Yes, this curry tastes even better the next day as the flavors meld. Make it ahead and store it in the refrigerator for up to 3 days.

4. Can I freeze this curry?

Yes, you can freeze this curry for up to 3 months. Allow it to cool completely before transferring to an airtight container for freezing. Reheat thoroughly before serving.

5. Can I use coconut milk instead of coconut cream?

Yes, you can use coconut milk if you prefer, though the sauce will be slightly thinner. For a richer consistency, you can use a combination of coconut milk and coconut cream.

6. Can I add protein to this curry?

Yes, you can add protein by incorporating chickpeas, tofu, or even tempeh for a vegan protein boost.

7. How can I make this curry sweeter?

If you like a sweeter curry, you can add a small amount of maple syrup or coconut sugar to balance out the spices.

8. Can I make this curry without coconut cream?

You can substitute the coconut cream with cashew cream or any plant-based cream for a similar creamy texture.

9. How do I serve this curry?

Serve this curry with rice, quinoa, or naan bread for a complete and satisfying meal.

10. Can I make this curry ahead of time for meal prep?

Yes, this curry is great for meal prep. Make it ahead, store it in individual portions, and reheat as needed.

Conclusion

This Tomato Curry is a flavorful, aromatic dish that is as easy to make as it is satisfying. The combination of fresh tomatoes, fragrant spices, and coconut cream creates a rich, creamy sauce that’s perfect when paired with rice or naan. Whether you’re making it for a weeknight dinner or prepping for the week ahead, this curry will quickly become a favorite. Try it out and enjoy the warmth and comfort of this simple yet flavorful dish!