Tomato Curry

A ten-minute Tomato curry, that is so simple and so satisfying. You will love this curry with rice or flatbreads like Gothambu Dosa.

The Recipe Intro↓ has , more information on what this curry goes well with as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Method:

1. Heat the oil in a wok / Kadai.
2. Add the mustard seeds and allow to splutter.
3. As soon as the mustard seeds have stopped popping,  add the curry leaves, followed by the onion and green chilli.
4. Saute on med-high flame, stirring till the onions are softened and just changing colour.
5. Now, add the tomatoes and continue to cook down on, stirring on medium-high heat till the tomatoes are mushy and reduced to a thickened saucy texture. (TIP: We keep it on a higher flame for the aromas to intensify, you will notice it develops a toasty, smoky aroma. If cooking on low heat, you lose out on this.)
6. Reduce the heat now and add the spice powders ( turmeric, chilli and coriander). Stir and cook till aromatic ( without burning).
7. Beat the coconut milk once and stir into the curry. Also, add salt.
8. Bring to a gentle simmer and stir for 1 minute. Remove from heat.
9. Sprinkle over the finely chopped fresh coriander. Tasty AND SIMPLE  Tomato Curry is ready!

Tomato Curry

Notes:

• Coconut milk should be at room temperature for best results.
• The coconut milk should not be too thin nor should you use extra-thick coconut cream. Stir briskly and continuously after adding the coconut milk and keep the flame on medium.
• Add the coconut milk ONLY after you get the nice aroma of the cooked spices.
• This curry reheats perfectly in the Microwave. Microwave for 30 seconds- 1 minute.

Key Ingredients: Tomato, Onion, Green Chilli, Coconut Milk, Mustard Seeds, Curry leaves, Coriander leaves, Oil, Salt.

EAT AND TELL!!! Let us know if you tried –  Tomato Curry

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