Dinner

Tomato & Coconut Curry Recipe

ByCleo Brixton January 17, 2026January 17, 2026

Introduction

This Tomato & Coconut Curry is a vibrant, comforting dish full of fragrant spices and rich coconut milk. Perfect for a cozy meal, it combines ripe tomatoes and warming seasonings for a deliciously creamy and flavorful curry.

A rustic dark metal pan filled with a creamy orange curry sauce containing bright red tomato pieces and whole cherry tomatoes, soft reddish chunks of fish or meat, and dark green curry leaves spread evenly throughout. The curry sauce has a rich, smooth texture with visible small black mustard seeds and thin slices of onions floating within. A silver spoon is placed inside the pan, resting on the left side. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 heaped tsp cumin seeds
1 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tbsp sunflower or rapeseed oil
10 curry leaves
3 large onions, thinly sliced
1 heaped tsp black mustard seeds
½ tsp ground turmeric
1 tsp sea salt flakes
4 garlic cloves, crushed
1 green chilli, finely chopped
1kg large ripe tomatoes, cut into quarters
250g cherry or baby plum tomatoes
400ml can coconut milk
2 heaped tsp tamarind paste
2 heaped tsp brown or palm sugar
Cooked rice, to serve

Instructions

Step 1: Tip the cumin, coriander, and fennel seeds into a large, dry frying pan over medium-high heat. Toast until fragrant and lightly browned. Remove from the heat and roughly grind them using a pestle and mortar or spice grinder.
Step 2: Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute. Then add the onions and fry for about 5 minutes until lightly golden.
Step 3: Add the mustard seeds, ground spice mixture, turmeric, salt, garlic, and chilli. Fry for another 2 minutes, stirring frequently.
Step 4: Add all the tomatoes and fry for an additional minute before pouring in the coconut milk, tamarind paste, and sugar.
Step 5: Simmer the curry gently for 25 minutes, until the tomatoes are very soft and the sauce has thickened slightly. Taste and adjust seasoning with extra salt or sugar if needed.
Step 6: Serve the curry hot with cooked rice.

Tips & Variations

If you like, fry some extra curry leaves in a little oil until crisp and sprinkle them over the curry just before serving for added texture and aroma.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

A dark metal pan filled with a creamy orange curry containing bright red tomato pieces both whole and sliced, chunks of cooked meat with an orange tint, and scattered green curry leaves. The thick sauce has a smooth texture with visible spices and oil. A silver spoon rests inside the pan on the left side. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to serve it with vegan-friendly rice or sides.

What can I substitute for tamarind paste?

If you don’t have tamarind paste, you can use a mix of lemon juice and a little brown sugar to mimic the tangy sweetness, though the flavor will be slightly different.