Curry Tomatoes

Name: Curry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 28 ounce can crushed tomatoes; 1 tablespoon coconut oil; 1 garlic clove (minced); 1 teaspoon ginger (grated (substitute ginger paste)); 1/2 onion (diced); 2 teaspoons kashimiri chili powder; 1/2 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)

By Danielle on July 11, 2022, Updated November 7, 2022 2 Comments

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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.

Close up view of curry tomatoes and rice.

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 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!

Close up view of curry tomatoes with chopped herbs on top.

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!

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).

Onion, garlic and ginger sautéing in a skillet.

Add the ground spices, salt and curry leaves and cook for 1 minute.

Garlic, ginger, onion, spices and curry leaves sautéing in a skillet.

Add the tomatoes and cook for 3-5 minutes, until simmering.

Tomatoes added to the curry mixture and simmering in a skillet.

Add the coconut milk and simmer for 10 minutes.

Coconut milk added to the curry mixture and simmering in a skillet.

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.

Curry tomatoes served in a white bowl with basmati rice.

Common questions

Can you use fresh tomatoes instead of canned?

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.

How do you thicken curry?

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.

Can you make curry tomatoes in advance?

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.

Can you freeze curry tomatoes?

I don’t recommend freezing as the coconut milk may separate once the curry is defrosted.

How do you serve curry tomatoes?

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!