Description: This Tomato & Coconut Curry is a vibrant and deeply flavorful dish that combines the bright acidity of ripe tomatoes with the creamy richness of coconut milk, all infused with aromatic spices. It’s a comforting and satisfying meal that’s surprisingly easy to make, perfect for a weeknight dinner or a weekend gathering.
Why You Will Love This Recipe:
- Explosion of Flavor: The combination of toasted spices, fresh tomatoes, coconut milk, and tamarind creates a complex and unforgettable flavor profile.
- Versatile & Adaptable: This curry is incredibly versatile. You can easily adjust the spice level, add different vegetables, or incorporate protein like chickpeas or tofu.
- Easy to Make: Despite its complex flavor, this curry is relatively simple to prepare, requiring only basic cooking skills and readily available ingredients.
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.
- Comforting & Nourishing: The creamy texture and warm spices make this curry a comforting and nourishing meal, perfect for any time of year.
Introduction
This Tomato & Coconut Curry is inspired by the vibrant flavors of South Indian cuisine. It’s a celebration of fresh ingredients and aromatic spices, transformed into a harmonious and satisfying dish. The key to a great curry lies in building layers of flavor, starting with the toasting of whole spices and culminating in the simmering of the tomatoes until they break down into a rich and flavorful sauce.
The beauty of this recipe is its adaptability. While the core ingredients of tomatoes, coconut milk, and spices remain essential, you can easily customize it to your liking. Add your favorite vegetables, adjust the spice level to your preference, or incorporate a protein source for a heartier meal.
Whether you’re a seasoned curry enthusiast or new to the world of Indian cuisine, this Tomato & Coconut Curry is sure to become a favorite in your repertoire. So, gather your ingredients, put on some music, and let’s embark on a culinary journey filled with aromatic spices and vibrant flavors.
Ingredients:
- 1 heaped tsp cumin seeds
- 1 heaped tsp coriander seeds
- 1 heaped tsp fennel seeds
- 2 tbsp sunflower or rapeseed oil
- 10 curry leaves
- 3 large onions, thinly sliced
- 1 heaped tsp black mustard seeds
- ½ tsp ground turmeric
- 1 tsp sea salt flakes
- 4 garlic cloves, crushed
- 1 green chilli, finely chopped
- 1kg large ripe tomatoes, cut into quarters
- 250g cherry or baby plum tomatoes
- 400ml can coconut milk
- 2 heaped tsp tamarind paste
- 2 heaped tsp brown or palm sugar
- Cooked rice, to serve
Preparation:
Step 1: Toast the Spices
Begin by toasting the cumin, coriander, and fennel seeds. In a large, dry frying pan set over medium-high heat, add the seeds. Toast them for 2-3 minutes, stirring constantly, until they become fragrant and lightly browned. This toasting process unlocks the essential oils in the spices, intensifying their flavor and aroma. Be careful not to burn the spices, as this will result in a bitter taste. Immediately remove the toasted spices from the pan and transfer them to a pestle and mortar or spice grinder. Roughly grind the spices to release their full potential. You want a coarse grind, not a fine powder. Set aside.
Step 2: Sauté the Aromatics
Drizzle the sunflower or rapeseed oil into the same frying pan. Add the curry leaves and sizzle them for about a minute until they become fragrant and slightly crisp. The curry leaves will infuse the oil with their unique aroma, which will permeate the entire curry. Next, add the thinly sliced onions. Fry the onions for approximately 5 minutes, stirring occasionally, until they become lightly golden and softened. The onions are the base of the curry, and cooking them properly will add sweetness and depth of flavor.
Step 3: Build the Flavor Base
Add the black mustard seeds, ground spice mixture (cumin, coriander, and fennel), turmeric, salt, crushed garlic, and chopped green chilli to the pan. Fry for another couple of minutes, stirring constantly, until the spices become fragrant and the garlic releases its aroma. This step is crucial for building the complex flavor base of the curry. The turmeric adds a vibrant color and earthy flavor, while the chilli provides a touch of heat.
Step 4: Add the Tomatoes and Coconut Milk
Tip in all of the tomatoes (both the quartered large tomatoes and the cherry tomatoes) into the pan and cook for a further minute. Add the coconut milk, tamarind paste, and brown or palm sugar. Stir well to combine all the ingredients. The tomatoes will start to break down and release their juices, creating a luscious sauce. The coconut milk will add creaminess and richness, while the tamarind paste will provide a tangy counterpoint to the sweetness of the tomatoes. The sugar will balance the acidity and enhance the overall flavor.
Step 5: Simmer and Develop the Flavors
Bring the curry to a simmer, then reduce the heat to low and cover the pan. Let the curry simmer for 25 minutes, or until the tomatoes are really soft and the liquid has thickened slightly. Stir occasionally to prevent sticking. As the curry simmers, the flavors will meld together and deepen, creating a truly harmonious and flavorful dish. Taste the curry for seasoning, and add a little more salt or sugar if needed to balance the flavors to your liking.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot over fluffy cooked rice (basmati rice is a great choice).
- Garnish with fresh cilantro or chopped coriander leaves.
- A dollop of plain yogurt or a squeeze of lime juice can add a refreshing touch.
- Serve with naan bread or roti for scooping up the delicious sauce.
- For a complete meal, serve with a side of lentils or a vegetable side dish.
Tips:
- Toast the Spices: Don’t skip the step of toasting the spices. This is essential for unlocking their full flavor potential.
- Use Ripe Tomatoes: The riper the tomatoes, the sweeter and more flavorful the curry will be.
- Adjust the Spice Level: Feel free to adjust the amount of chilli to your preference. For a milder curry, use less chilli or remove the seeds.
- Simmer for Longer: If you have the time, simmering the curry for a longer period (up to an hour) will allow the flavors to develop even further.
- Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve overnight.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nutritional Information:
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400 per serving
- Protein: Approximately 5-7 grams per serving
- Sodium: Approximately 500-700 mg per serving
Conclusion
This Tomato & Coconut Curry is a testament to the power of simple ingredients and aromatic spices. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a special occasion. The combination of sweet tomatoes, creamy coconut milk, and warm spices creates a flavor explosion that will tantalize your taste buds and leave you craving more. So, go ahead and try this recipe and experience the magic of Indian cuisine in your own kitchen.
Q&A
Q1: Can I use canned tomatoes instead of fresh tomatoes?
A: Yes, you can definitely use canned tomatoes if fresh tomatoes are not available or out of season. Opt for good-quality canned diced tomatoes or crushed tomatoes. You’ll need approximately 800g (28 ounces) of canned tomatoes to replace the 1kg of fresh tomatoes. Drain the canned tomatoes slightly before adding them to the curry. Keep in mind that canned tomatoes may have a slightly different flavor profile compared to fresh tomatoes, so you might need to adjust the seasoning accordingly.
Q2: Can I add other vegetables to this curry?
A: Absolutely! This curry is incredibly versatile and welcomes the addition of other vegetables. Some great options include:
- Spinach or Kale: Add a handful of fresh spinach or kale during the last few minutes of cooking until wilted.
- Potatoes or Sweet Potatoes: Dice potatoes or sweet potatoes into small cubes and add them along with the tomatoes.
- Cauliflower or Broccoli: Break cauliflower or broccoli into florets and add them along with the tomatoes.
- Peas or Green Beans: Add frozen peas or chopped green beans during the last few minutes of cooking until heated through.
Q3: Can I make this curry spicier?
A: Yes, you can easily adjust the spice level to your preference. If you want a spicier curry, you can:
- Add more chopped green chilli.
- Use a spicier variety of chilli.
- Add a pinch of cayenne pepper or red pepper flakes.
- Use a spicier curry powder blend (if using).
Q4: Can I freeze this curry?
A: Yes, this curry freezes well. Allow the curry to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months. When ready to use, thaw the curry in the refrigerator overnight and reheat it gently on the stovetop. You may need to add a splash of water or coconut milk to restore the desired consistency.
Q5: Can I add protein to this curry to make it a more substantial meal?
A: Absolutely! Adding protein to this curry is a great way to make it a more filling and satisfying meal. Here are a few options:
- Chickpeas: Add a can of drained and rinsed chickpeas along with the tomatoes.
- Tofu: Use firm or extra-firm tofu, pressed to remove excess water, and cubed. Add the tofu along with the tomatoes and cook until heated through. You can also pan-fry or bake the tofu before adding it to the curry for a crispier texture.
- Lentils: Add cooked lentils (brown, green, or red) along with the tomatoes.
- Chicken or Shrimp: For a non-vegetarian option, you can add cooked chicken or shrimp to the curry. Add the cooked protein during the last few minutes of cooking to prevent it from drying out.
