Tomato Curry Tamatar Curry

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This Tomato Curry recipe is a family recipe, a special of my mother. It has the coastal flavors of ground spices and coconut, and I have been making it for many years now. When there are no other vegetables in the kitchen, I go for this vegan Tomato Curry as tomatoes are always available as a default option. Two more Goan curries that I make without vegetables is this coconut based Sorak Curry or this Solkadhi. Curry and rice is a meal I have grown up with. So, whenever I prepare this Tomato Curry, I pair it with steamed rice and I don’t really need anything else to go with this combination. What’s more is that this curry packs a punch of flavors. This Tomato Curry recipe is similar to my recipe of Goan Curry with Mix Vegetables. The main difference is that the tomatoes add a slight element of tanginess in this curry of tomatoes. This curry made with tomatoes does not have cumin in the masala paste but is added later. The subtle sweetness of the coconut and the heat of spices like red chilies beautifully balances the tanginess of the tomatoes. I like this curry mild, and not hot or spicy. Hence, I always use dried Kashmiri red chilies which are mildly spicy and basically impart a bright red color to the curry. Depending on the type of dried red chilies, the taste and flavor of the curry changes from being a bit smoky to hot. You can also add about a tablespoon of chopped fresh coriander leaves while grinding the masala paste. This brings in a fresh herby touch to the curry recipe. Like most of the coconut-based curries, this curry also goes well with steaming cooked rice or chapati. Accompany a light side vegetable salad or a pickle with it. You can also have some stir-fried or pan-fried vegetable dish, by the side.

How to make Tomato Curry

Make Tomato & Spices Paste

1. Take all the ingredients to be ground in a wet grinder jar or a sturdy blender:

½ cup tightly packed chopped tomatoes 4 to 5 dried Kashmiri red chilies, broken and seeds removed 2 to 3 small to medium garlic, sliced ⅔ cup tightly packed grated fresh coconut 2 teaspoons coriander seeds 1.5 tablespoons chopped onions 5 whole black peppercorns, optional ¼ teaspoon turmeric powder

2. Add 3 tablespoons water and grind to a smooth paste. There should be no small chunks or pieces of coconut in the paste. Keep aside.

Make Tomato Curry

3. Heat 2 tablespoons oil in a pan or pot. Add 1 teaspoon of mustard seeds and let them crackle. Then, add 1 teaspoon of cumin seeds and fry till they crackle and change color.
4. Add 1 tablespoon chopped onions or shallots and sauté till translucent on medium-low heat. 5. Then, add 6 to 7 curry leaves, 2 dried red chilies (seeds removed) and 1 pinch asafoetida (hing). Stir to mix.
5. Add ½ to ⅓ cup chopped tomatoes.
6. Sauté the tomatoes for 3 minutes on low heat.
7. Add the prepared tomato-coconut-spice paste.
8. Stir and sauté for 1 to 2 minutes on low heat.
9. Add 3 cups water.
10. Season with salt as required.
11. Bring to a complete boil first without a lid. Then, simmer the curry on low heat, again without a lid.
12. Simmer till you see oil floating on top of the curry. About 12 to 15 minutes on low heat after the first boil. Stir at intervals.
13. Serve the Tomato Curry hot with steamed rice, Jeera Rice or chapati.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cauliflower Curry Capsicum Curry | Hyderabadi Capsicum Masala Vindaloo Recipe With Mushrooms Vegetable Curry Recipe (North Indian Style) This Tomato Curry recipe post from the blog archives first published in September 2014 has been republished and updated on 30 April 2024.