Description
This Tomato Curry is a rich, creamy, and flavorful vegan dish made with fresh tomatoes, aromatic spices, and coconut cream. The perfect balance of savory and sweet, this curry is easy to make, quick, and ideal for a cozy dinner. The creamy texture from coconut cream, combined with the warmth of curry powder and cumin, makes this dish a comforting weeknight meal that everyone will love. Serve it with rice or naan for a complete, satisfying meal.
Ingredients
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
Instructions
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Cook the onions: Heat vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and golden.
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Add garlic and ginger: Stir in the garlic and ginger and cook for another minute until fragrant.
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Add spices: Add curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot. Stir constantly for 1-2 minutes to deepen the flavors of the spices.
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Simmer the tomatoes: Add the diced tomatoes along with a pinch of salt. Bring to a simmer, reduce the heat, cover, and cook for 15-20 minutes, until the tomatoes soften and break down.
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Make it creamy: Stir in the coconut cream and mix well. Add a splash of water if the sauce is too thick. Let it simmer for another 5 minutes until the sauce has thickened to your liking.
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Taste and adjust: Taste the curry and adjust seasoning with salt, spices, or a squeeze of lime juice if desired.
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Garnish and serve: Remove the curry from heat and stir in fresh cilantro. Serve hot with rice or naan.
Notes
- Add veggies: Add vegetables like spinach, peas, or bell peppers for more variety.
- Add protein: Chickpeas, tofu, or tempeh can be added for a protein boost.
- Spicy version: For extra heat, increase the cayenne pepper or add fresh chilies.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of water or coconut cream to adjust the consistency.
- Freezing: This curry freezes well. Let it cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Mixing
- Cuisine: Indian
