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.
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
- To prepare the coconut milk, blend together the 1 cup coconut and 1 cup water for a couple of seconds.
- 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.
- Heat a kadai/pan and add the oil. Once hot, add the cumin and mustard seeds and let them pop.
- Then add the curry leaves, dry red chili and onions. Fry for a minute till onions change color.
- Then add the coriander-cumin powder, red chili powder, dry mango powder and turmeric powder. Give a good mix.
- Then add the capsicum and tomatoes along with required salt. Cover and cook in a low heat till the tomatoes become tender.
- Then add the garam masala powder and coconut milk. Cover and simmer for 2-3 minutes.
- Add the coriander leaves and remove from heat. Serve hot with roti/naan.