Tomato Curry

(With Coconut Milk)
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian


  • 2 medium ripe tomatoes, minced
  • 1 tbsp. ginger, minced
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 1 green chili, minced
  • 2 stalks of curry leaves *
  • 1 can (1-1⁄2 cups) coconut milk
  • 2 tbsps. of oil

Dry Spices:

  • 1⁄2 tsp turmeric
  • 1 tsp chili powder (Kashmiri Chili)
  • 1⁄4 tsp cumin seed
  • 1⁄2 tsp fenugreek seeds
  • 1⁄2 tsp salt

For Tempering:

  • 1 tsp oil **
  • 1⁄2 tsp mustard seed
  • 1 tbsp onions, minced
  • 2 whole red chilis
  • 1 stalk of curry leaves


  • In a pan, add 2 tablespoons of oil.
  • When the oil is hot, add cumin and fenugreek seeds.
  • When the fenugreek seeds are slightly browned, add ginger, onion, garlic, green chili, and curry leaves. Cook on medium heat.
  • Stir well for 2 to 3 minutes until slightly brown.
  • Add turmeric, chili powder and stir well.
  • Add the tomatoes and let them cook for about 10 minutes, or until soft with the lid on.
  • Add 1⁄2 teaspoon of salt.
  • Stir occasionally on medium to low heat.
  • When the tomatoes are cooked, smash the tomatoes well.
  • Add coconut milk and mix well.
  • Let it boil once.
  • Turn off heat.
  • Taste for salt.

For Tempering

  • In a small frying pan, pour 1 tablespoon of oil.
  • Add mustard seed.
  • When the mustard seeds start popping, add minced onions; whole red chilis, curry leaves and brown the ingredients.
  • Once the onions are brown, turn off heat and add the tempered ingredients to the Tomato Curry and mix well.
  • Tomato Curry is ready to serve. Enjoy!



This is a wonderful side dish with Nan, Chapatti, and Rice.
**I prefer coconut oil for tempering, but you can use any oil.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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