This post may contain affiliate links. Please read my disclosure.
Curry Tomatoes is a simple spicy curry recipe made with canned tomatoes and a mix of warm and spicy flavors. It’s a quick and easy meatless curry that comes together in just 30 minutes!
You guys know I love an easy curry recipe, and this one might be the easiest one yet! It takes just a half an hour to make and tastes like it has been simmering for hours.
This vegetarian curry is packed with flavor, so you can enjoy it on its own with some basmati rice. It’s also a great base for adding proteins like chickpeas, lentils or chicken.
It’s no secret that we love curries. Some of our favorite veggie versions include this saag aloo, spicy Thai pumpkin curry, easy butternut squash curry and spicy zucchini curry.
If you want meatier options, I’ve got you covered too with this pineapple chicken curry, Instant Pot lamb curry and Instant Pot chicken curry.
But, before you explore all of those recipes, let's make some curry tomatoes!
Jump to:
Why this recipe works
- If you have time to toast and grind your own spices, you won’t regret it. They add intense flavor to this curry!
- Using canned tomatoes saves time as you don’t have to boil, peel and dice/puree fresh tomatoes.
- It takes just 30 minutes to make so you can have a rich and flavorful homemade curry in a hurry on busy weeknights.
- This curry (like most) tastes even better the next day so plan to enjoy your leftovers during the week for easy lunches and dinners!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Ingredients
For the full list of ingredients and quantities, please see the detailed recipe card below.
You’ll need 28 ounces of canned crushed tomatoes for this curry. For the best texture, make sure you’re using crushed tomatoes and not whole or diced tomatoes.
For the spicy flavor, this curry includes 2 teaspoons of kashmiri chili powder. This is a toasted and ground red pepper that’s spicier than paprika, but milder than cayenne pepper.
The spice mix for this curry also includes 1 tablespoon each of cumin seeds and coriander seeds.
These seeds are toasted and ground for maximum flavor. Just heat a skillet on medium heat and add the cumin and coriander, tossing every few minutes until fragrant. Remove from heat and grind with a spice grinder or mortar and pestle.
You’ll also need 1 tablespoon of warming garam masala for this curry. You can buy it but I usually use my homemade garam masala recipe.
Just ½ teaspoon of turmeric adds both color and flavor and is a common ingredient in curries.
For a slight citrusy flavor, add 4 curry leaves to the curry. This is an aromatic herb that can be used in its dried or fresh form. Keep in mind that fresh curry leaves have more flavor.
To add a thick and creamy texture to the curry, the recipe calls for a 15 ounce can of full fat coconut milk. Make sure you’re using full fat and not light. Light coconut milk will create a watery texture.
Step by step instructions
Heat the coconut oil over medium heat and sauté the garlic, ginger and onion until they start to soften (about 3-5 minutes).
Add the ground spices, salt and curry leaves and cook for 1 minute.
Add the tomatoes and cook for 3-5 minutes, until simmering.
Add the coconut milk and simmer for 10 minutes.
Serve with steamed basmati rice and fresh cilantro.
Expert tips
- For the best flavor, I recommend using fresh spices and toasting and grinding your whole spices.
- If you’re short on time, you can use ground coriander and cumin instead of toasting and grinding the seeds.
- If the curry is too thick, just add some water or veggie stock. If it's too thin, simmer it longer to reduce it.
- For an extra thick and creamy curry, use coconut cream instead of coconut milk.
- If you’re not a fan of spicy curries, cut back on the kashmiri chili powder or use paprika instead.
- To make it extra spicy, add a little cayenne pepper.
- For some protein, add a can of chickpeas, firm tofu, cooked lentils or chicken.
Common questions
To keep this recipe quick and easy to make, I prefer to use canned tomatoes. If you want to use fresh tomatoes, you’ll need to boil them first to easily remove the skins and then finely dice them (or even puree some) so they have the texture of crushed tomatoes.
The curry should thicken with the addition of full fat coconut milk. It will also thicken as it simmers. If it’s not thick enough for you, let it simmer a little longer. If you still want it thicker, just use a cornstarch slurry. Mix 1 tablespoon of water with 1 tablespoon of cornstarch and gradually stir it into the curry until thickened.
Absolutely! Curries usually taste better the next day as the flavors have a chance to blend. So you can definitely make this curry a day or two in advance and store it in the fridge until ready to enjoy.
I don’t recommend freezing as the coconut milk may separate once the curry is defrosted.
You can serve this curry over lentils, chickpeas or rice. This coconut jasmine rice would work well and so would this Instant Pot jasmine rice. You’ll also want a side of naan bread to soak up all the delicious curried tomato juices!
Storage and reheating
Curry tomatoes should be stored in an airtight container in the fridge and will last for 4-5 days.
To reheat, just warm in the microwave or in a saucepan on the stovetop.
More curry recipes
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Curry Tomatoes
Ingredients
- 28 ounce can crushed tomatoes
- 1 tablespoon coconut oil
- 1 garlic clove minced
- 1 teaspoon ginger grated (substitute ginger paste)
- ½ onion diced
- 2 teaspoons kashimiri chili powder
- ½ teaspoon turmeric
- 1 tablespoon cumin seeds toasted and ground
- 1 tablespoon coriander seeds toasted and ground
- 2 teaspoons ground yellow mustard
- 1 tablespoon garam masala
- 4 curry leaves
- 1 tablespoon salt
- 1-15 ounce can coconut milk
- cilantro for serving
- steamed basmati rice for serving
Instructions
- Heat the coconut oil over medium heat and sauté the garlic, ginger and onion until they start to soften (about 3-5 minutes).
- Add the ground spices, salt and curry leaves and cook 1 minute.
- Add the tomatoes and cook 3-5 minutes, until simmering.
- Add the coconut milk and simmer for 10 minutes.
- Serve with steamed basmati rice and fresh cilantro.
Expert Tips:
- For the best flavor, I recommend using fresh spices and toasting and grinding your whole spices.
- If you’re short on time, you can use ground coriander and cumin instead of toasting and grinding the seeds.
- If the curry is too thick, just add some water or veggie stock. If it's too thin, simmer it longer to reduce it.
- For an extra thick and creamy curry, use coconut cream instead of coconut milk.
- If you’re not a fan of spicy curries, cut back on the kashmiri chili powder or use paprika instead.
- To make it extra spicy, add a little cayenne pepper.
- For some protein, add a can of chickpeas, firm tofu, cooked lentils or chicken.
Nutrition
andy says
I really loved how easy this was. It's the perfect weeknight meal and it was so flavorful.
Danielle says
That's great to hear!