Home » Tomato Curry

Tomato Curry

facebook icon
twitter icon
google plus icon
pinterest icon

Tomato Curry | Feed Your Skull

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.

Instant Pot: Homemade Coconut Milk | Feed Your Skull

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.

Tomato Curry | Feed Your Skull

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

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 4 servings
  • Calories per serving: 126
  • Fat per serving: 6g

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

  1. 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.
  2. Heat to a low boil then reduce to a simmer and cook covered for 30 minutes.
https://feedyourskull.com/2016/03/04/tomato-curry/

Tomato Curry | Feed Your Skull

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

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

One comment