Dinner

Tomato & Coconut Curry Recipe

BySophie Carsel November 12, 2025November 12, 2025

Introduction

This tomato and coconut curry is a vibrant, comforting dish that combines fragrant spices with creamy coconut milk and ripe tomatoes. It’s easy to prepare and perfect for a warming meal served with rice.

A dark pan filled with a rich orange curry sauce, containing bright red tomato pieces of different sizes and shapes, soft green curry leaves scattered on top, and chunks of tender light brown fish mixed throughout. A silver spoon rests on the left side inside the pan. The pan sits 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: Toast the cumin, coriander and fennel seeds in a large, dry frying pan over medium-high heat until fragrant and lightly browned. Remove from heat immediately and roughly grind them using a pestle and mortar or spice grinder.
Step 2: Drizzle the oil into the same pan. Add the curry leaves and sizzle for about one minute, then add the sliced onions. Fry for around 5 minutes until the onions turn lightly golden.
Step 3: Stir in the mustard seeds, ground spice mixture, turmeric, salt, crushed garlic and chopped green chilli. Fry for another two minutes to release the flavors.
Step 4: Add all the tomatoes and fry for an additional minute before pouring in the coconut milk. Stir in the tamarind paste and brown or palm sugar.
Step 5: Let the curry simmer gently for 25 minutes, until the tomatoes are very soft and the sauce has thickened slightly. Taste and adjust seasoning with more salt or sugar if needed.
Step 6: Serve the curry hot alongside cooked rice for a satisfying meal.

Tips & Variations

If you have spare curry leaves, fry a few in a little oil until crisp and spoon 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 to loosen the sauce if it has thickened too much.

How to Serve

A round rustic pan filled with a creamy orange curry containing several layers of ingredients: large chunks of bright red tomatoes and tomato pieces with smooth skins scattered throughout; thickly sliced pale orange pieces of meat or tofu partly covered in the sauce; dark green curry leaves floating on the thick, shiny sauce; and thin strands of pale onions mixed inside. The edges of the pan show some sauce stains, and there is a metal spoon stuck in the curry on the left side. The pan rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can be used if fresh ones aren’t available. Choose good-quality whole or chopped tomatoes for the best flavor.

Is this curry suitable for freezing?

Yes, this curry freezes well. Cool completely before transferring to a freezer-safe container, and use within 2 months. Thaw overnight in the fridge before reheating.