Tomato Curry

This vibrant tomato curry is simply bursting with the sweetness of fresh tomatoes, fragrant spices, and a luscious creamy texture. It’s also super easy to make for a hassle-free dinner.

If you've got a bunch of fresh tomatoes getting too ripe, this recipe is for you! It turns those juicy tomatoes into a super flavorful curry that's amazing over rice or with a side of naan bread. Plus, it's a total breeze to make, even if you've never cooked curry before.

The spices add tons of warmth and flavor, while the coconut cream makes it so rich and delicious.

Don't worry about it being too spicy – you can totally control how much heat you want. Even people who say they don't like curry usually love this one!

Honestly, this recipe is kind of a weeknight lifesaver. It comes together quickly, uses simple ingredients, and leaves you with a satisfying meal that tastes a million times better than any takeout.

Why you’ll love this tomato curry

• Super tasty: The spice combo is amazing, and you can dial up or down the heat however you like.
• No fuss, but seriously good: This one's a weeknight winner – easy to make but tastes like you spent hours on it.
• Very easy to make your own: You can add chickpeas, tofu, or whatever you like!

Ingredients and substitutions

Onion — Yellow onions are great in this curry, but sweet or red onions add subtle sweetness and color.

Garlic + ginger — Always opt for freshly grated or minced garlic and ginger for the most vibrant flavor.

Spices — Use your favorite curry powder and then add extra layers of flavor with ground cumin, coriander, turmeric, and cayenne pepper.

Tomatoes — For the best flavor, use vine-ripened tomatoes when they're in season, but good quality canned tomatoes work well any time of year.

Coconut cream — Coconut cream makes the sauce rich and creamy, but you can also use full-fat coconut milk if you like.

Cilantro — Fresh cilantro adds a bright, herby finish, but if it's not your thing, fresh parsley or a squeeze of lime will also work.

How to make tomato coconut curry

Heat the vegetable oil in a large pot or pan over medium heat. Add the onion and cook for about 5 minutes until softened and slightly golden.

Add the garlic and ginger to the pot. Cook, stirring frequently, for another minute until fragrant.

Next, add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook, stirring constantly, for about 30 seconds to deepen the flavors of the spices.

Add the diced tomatoes to the pot, along with a good pinch of salt. Bring to a simmer, then lower the heat, cover, and cook for about 15-20 minutes until the tomatoes are very soft and have broken down.

Stir in the coconut cream until well combined. If the sauce seems too thick, add a small splash of water to adjust the consistency. Simmer for another 5 minutes or until the sauce has thickened to your liking.

Taste the curry and adjust the seasoning as needed with salt, additional spices, or a squeeze of lime juice for brightness (optional).

Remove the pot from the heat and stir in the fresh cilantro. Serve with rice or naan bread.

Leftovers and storage

• Storing: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Gently reheat on the stovetop over medium-low heat or in the microwave until heated through.
• Freezing: Freeze portions in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe notes and tips

• For an extra depth of flavor, saute a pinch of whole cumin seeds in the oil with the onions.
• Feel free to add other vegetables to your curry, such as potatoes, carrots, or bell peppers.
• Add some extra fiber and protein by adding a can of drained and rinsed chickpeas.

If you liked this fresh tomato curry recipe, you might also like some of my other easy vegan curry recipes :

• Apple Curry Recipe
• Broccoli Chickpea Curry
• Lentil and Pumpkin Curry
• Green Peas Curry
• Mushroom Masala Curry

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