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Creamy Coconut Tomato Curry Recipe

Creamy Coconut Tomato Curry recipe


This is a warm, spicy curry made with tomatoes and coconut milk. It's a tasty dish with a creamy twist. You cook garlic and spices, then add tomatoes and coconut. It's good with rice or flatbread.


6 Garlic Cloves
800 grams Tomatoes
1 Tsp Mustard Seeds
1 Tsp Chilli Powder
1 Tsp Ground Coriander
1/2 Tsp Ground Cumin
1/4 Tsp Turmeric
1/4 Tsp Garam Masala
1 Cup Coconut Milk
1 Tbsp Olive Oil
1/2 Tsp Salt
1/4 Cup Chopped Fresh Cilantro


Peel and finely chop the 6 garlic cloves.
Cut the 800 grams of tomatoes into large chunks.
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add 1 teaspoon of mustard seeds and cook until they begin to pop.
Add the chopped garlic to the pan and cook for about 30 seconds until golden.
Carefully add the tomato chunks to the pan along with 1 teaspoon of chilli powder, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, 1/4 teaspoon of turmeric, 1/4 teaspoon of garam masala, and 1/2 teaspoon of salt.
Cook the mixture for about 5 minutes, stirring occasionally to ensure the spices are well mixed with the tomatoes.
Pour in 1 cup of coconut milk and stir gently to combine. Bring the curry to a simmer and cook for another 10 minutes, or until the tomatoes are tender but still hold their shape.
Remove from heat and stir in 1/4 cup of chopped fresh cilantro.
Serve the creamy coconut tomato curry hot with rice or flatbread.

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