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A vibrant and tangy South Indian curry made with ripe tomatoes and a fragrant, creamy paste of coconut and cashews. This versatile kurma is a perfect accompaniment for chapati, parotta, idiyappam, or steamed rice, offering a delightful burst of authentic flavors.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics and Tomatoes
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A vibrant and tangy South Indian curry made with ripe tomatoes and a fragrant, creamy paste of coconut and cashews. This versatile kurma is a perfect accompaniment for chapati, parotta, idiyappam, or steamed rice, offering a delightful burst of authentic flavors.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 234.55 calories per serving with 4.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kurma
Garnish and Serve
Incorporate diced vegetables like carrots, green peas, potatoes, and beans. Add them after sautéing the onions and cook until they are tender before adding the tomatoes.
For an even creamier texture, increase the number of cashews to 15 or add 1 tablespoon of melon seeds (magaz) to the grinding paste.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the other spice powders for extra heat.
For a restaurant-style flavor, add a bay leaf and a star anise to the whole spices during tempering.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory and antioxidant properties.
The inclusion of coconut and cashew nuts provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
Spices used in the kurma, such as ginger, fennel seeds, and coriander, are traditionally known to support healthy digestion, reduce bloating, and improve gut health.
One serving of Tomato Kurma contains approximately 230-260 calories, depending on the amount of oil and coconut used. It's a moderately caloric dish that is rich in nutrients.
Yes, Tomato Kurma can be a healthy dish. It's rich in lycopene from tomatoes, healthy fats from coconut and cashews, and digestive spices like ginger and fennel. It is also plant-based and provides dietary fiber.
While coconut is key to the authentic flavor, you can make a variation without it. Increase the number of cashews to 1/4 cup and add 1 tablespoon of roasted gram dal (pottukadalai) while grinding to achieve a thick, creamy consistency.
Tomato Kurma is incredibly versatile. It pairs wonderfully with South Indian breads like Parotta, Appam, and Idiyappam. It's also an excellent side dish for Chapati, Poori, Dosa, Idli, and plain steamed rice.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The kurma tends to thicken upon refrigeration; you may need to add a splash of warm water while reheating.
This recipe is naturally vegan as it uses vegetable oil. If you choose to use ghee for a richer flavor, it would no longer be vegan. Stick to plant-based oils like sunflower, groundnut, or coconut oil for a fully vegan dish.