Jan 162015

Tomato curry using coconut milk is a very easy and quick preparation that is served either with rice or roti. The curry takes about 15 minutes to prepare and so is a good alternative for a lunch-box meal. The traditional version doesn’t have capsicum in it, but I add so that I have some form of vegetables in it. You can skip it if you would like to.

Do check out my other quick curry recipes – aloo mutter, aloo baingan, aloo jeera.


Serves: 2

Preparation time: 10 mins

Cooking time: 20 mins


Tomatoes – 3 big (diced)

Onions – 2 medium (cut into thin pieces)

Capsicum/bell pepper – 1 small (diced, optional)

Coconut, grated – 1 cup

Jeera/cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Whole dry red chili – 2

Turmeric powder – ½ tsp

Garam masala powder – 1 tsp

Dry mango powder/amchur – ½ tsp, optional

Red chili powder – 1 tbsp

Coriander-cumin powder – 1 tsp

Salt – to taste

Oil – 1 tbsp

Water – 1 cup

Coriander leaves – to garnish



  1. To prepare the coconut milk, blend together the 1 cup coconut and 1 cup water for a couple of seconds.
  2. Strain the liquid till you extract all the coconut milk from the coconut. You may repeat this process for a couple of times to get a thick coconut milk. Set aside the coconut milk. Alternately, you can use store-bought coconut milk too.
  3. Heat a kadai/pan and add the oil. Once hot, add the cumin and mustard seeds and let them pop.
  4. Then add the curry leaves, dry red chili and onions. Fry for a minute till onions change color.
  5. Then add the coriander-cumin powder, red chili powder, dry mango powder and turmeric powder. Give a good mix.
  6. Then add the capsicum and tomatoes along with required salt. Cover and cook in a low heat till the tomatoes become tender.
  7. Then add the garam masala powder and coconut milk. Cover and simmer for 2-3 minutes.
  8. Add the coriander leaves and remove from heat. Serve hot with roti/naan.

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