Tomato Curry

Name: Tomato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g tomato (ripe, roughly chopped); 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 4 pcs garlic (cloves, crushed); 1 inch ginger (grated); 3 tbsp coconut (fresh, grated); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken in half); 8 pcs curry leaves (fresh); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(105)

TASTE SCORE

7/10

A tangy, lightly spiced curry made from ripe tomatoes simmered in a fragrant onion-coconut base. This South Indian-style dish comes together quickly with basic pantry spices and pairs beautifully with steamed rice or roti.

PREP

10m

COOK

20m

SERVES

1 KATORI

95 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the tomatoes and aromatics.
Wash and roughly chop the tomatoes. Finely chop the onion, crush the garlic cloves, grate the ginger, and slit the green chilies. Grate the fresh coconut and set aside.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or deep pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and dried red chili, let them sizzle (20 seconds).
4.Add curry leaves and stir until fragrant (10 seconds).
saute · ~6 min
Sauté the onion and aromatics.
1.Add chopped onion and slit green chilies to the pan.
2.Sauté until onions turn soft and translucent (4-5 minutes).
3.Add crushed garlic and grated ginger, sauté until raw smell goes away (1 minute).
TIPKeep the heat at medium — garlic and ginger burn quickly and turn bitter.
saute · ~3 min
Cook the spice paste with coconut.
1.Add grated coconut to the pan and stir for 1 minute.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Sauté the spices until fragrant and the coconut turns lightly golden (2 minutes).
other · ~8 min
Add tomatoes and cook them down.
1.Add the chopped tomatoes and 1 pinch of salt to the pan.
2.Stir well to coat the tomatoes with the spice mixture.
3.Cook on medium heat until the tomatoes soften and release their juices (6-8 minutes).
4.Mash a few tomatoes with the back of the spoon to thicken the gravy naturally.
TIPThe tomatoes should break down completely — this creates the body of the curry without needing any cream or paste.
simmer · ~10 min
Simmer the tomato curry.
1.Add 1 cup of water and stir everything together.
2.Bring the curry to a gentle boil, then lower the heat.
3.Cover partially and let it simmer for 8-10 minutes until the gravy thickens and oil starts to separate on the sides.
TIPPartial covering lets steam escape while preventing splatters — it thickens the gravy perfectly.
garnish
Finish and serve the tomato curry.
Taste and adjust salt if needed. Turn off the heat, garnish with chopped coriander leaves, and serve hot with steamed rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use fully ripe, deep-red tomatoes for maximum tang and natural sweetness.
2
Sauté the grated coconut until lightly golden to unlock its nutty aroma.
3
Don't skip the tempering step — blooming mustard seeds and curry leaves in hot oil builds the dish's foundation.
4
Mash some tomatoes directly in the pan to thicken the gravy without any cream or starch.
5
Let the curry simmer until a thin layer of oil surfaces on the sides — that signals the flavors have melded.
6
Cool completely before refrigerating; the curry tastes even better the next day.
7
If using frozen coconut, thaw and pat dry to avoid excess water in the pan.

RECIPE VARIATIONS

Adapt it for your goals.

coconut free

Coconut-free

Omit the grated coconut and add 2 tablespoons of poppy seed paste or crushed cashew paste for a nutty, creamy texture — perfect for those who avoid coconut.

high protein

High-protein

Add 1 cup of cooked chana dal (split chickpeas) or paneer cubes in step 6 for a more filling, protein-rich meal without altering the core flavour.

low oil

Low-oil

Use only 1 teaspoon of oil and dry-roast the coconut and spices in a non-stick pan; the tomatoes' own juices provide enough moisture to cook the aromatics.

HEALTH BENEFITS