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Tomato Curry

Tomato Curry

A simple dish which has tomatoes in a coconut sauce. This pairs well with rice or roti.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -5
Calories 571 kcal


  • 2 Tomatoes roughly chopped
  • 1 Serrano Pepper slit length-wise
  • ¼ tsp Turmeric
  • ¼ tsp Cayenne Pepper adjust according to your taste
  • Salt to taste

Coconut Masala

  • Cup Coconut grated
  • ½ tsp Cumin Seeds


  • ¼ tsp Mustard Seeds
  • tsp Methi Seeds Fenugreek Seeds, optional
  • 4-5 Curry Leaves
  • 1 Whole Red Chilli
  • 2 tsp Canola oil


  • Start making the curry by boiling tomatoes with water, Serrano pepper, turmeric, cayenne pepper and salt. Boil till the tomatoes are cooked well.
  • While tomatoes are cooking, grind the coconut and cumin seeds to a smooth paste in a mixer-grinder or food processor using very little water.
  • Once the tomatoes are cooked, add the ground coconut paste. Add more water if required to adjust the consistency. Adjust the spices and salt. Bring to boil.
  • Heat oil in a small pan, add the mustard seeds. When they splutter, add the methi(fenugreek) seeds.
  • When methi seeds start to brown, add the curry leaves and the whole red chilli. Turn off the heat.
  • Pour the spice infused oil along with spices into the boiling tomato curry.
  • Enjoy with rice or roti.


Nutritional values are calculated based on a serving size for 5 people. [br]If you are serving this as a side for roti/chappati, the consistency should be a little thicker than what you would serve for rice. Adjust the quantity of water accordingly.