This tomato curry is a perfect introduction to curry if you’ve never made a curry before.
And it’s well-loved if you’re a pro at curries.
Today’s recipe came about when I was making homemade coconut milk and realized I could skim the solid cream off.
Now that I have the cream set aside what do I make??
I started sautéing some onions, garlic, and ginger in a 3 qt pot with a little water. After they were translucent I sprinkled in a little garam masala, curry seasoning, and chili powder to warm and open them, if you will.
That’s when I decided to throw in a little bit of the coconut cream. Genius!
The coconut cream immediately starts to soften conquering the onions, garlic, ginger, and spices.
That’s when you add in the remaining ingredients. Let it simmer for 30 minutes or so and serve it over that delicious coconut milk rice {or a rice-millet mix} with frozen peas, corn, those freezer beans, and even steamed potatoes if you want.
The second time around I made this with low-fat coconut milk—accidentally—instead of the coconut cream.
It definitely loses a little something without the cream. If you’re trying to avoid overt fats I would increase the salt a touch. Taste first of course—you just might love it!
Tomato Curry
Additional nutritional information // fiber: 4g • protein: 3g • vitamin a: 22% • vitamin c: 46% • calcium: 8% • iron: 3% • potassium: 16%
Ingredients
- 1/2 cup diced onion
- 1-2 garlic cloves, minced
- 1 inch of ginger, diced
- 2 tablespoons curry seasoning
- 2 teaspoons chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground cayenne (or to taste)
- 1/2 cup coconut cream (lite or full-fat)
- 2 - 14.5 oz cans of diced tomatoes
- 1/4 teaspoon sea salt
- water for sautéing
Instructions
- Sauté onions and ginger in a 3 quart stock pot with 1-2 tablespoons of water on medium to medium-low heat. Cook for about 5 minutes or until the onions soften. Add in minced garlic, curry, chili powder, garam masala, and cayenne (and 1 tablespoon of water if needed) - cook for 2 minutes. Stir in the coconut cream until the spices have colored it. Then add in the diced tomatoes.
- Heat to a low boil then reduce to a simmer and cook covered for 30 minutes.
I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!
Enjoy!! xx
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