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Close up view of curry tomatoes and rice.

Curry Tomatoes

Curry Tomatoes is a simple meatless curry recipe made in just 30 minutes with canned tomatoes and a mix of warm and spicy flavors.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 90kcal



  • 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.


  1. For the best flavor, I recommend using fresh spices and toasting and grinding your whole spices.
  2. If you’re short on time, you can use ground coriander and cumin instead of toasting and grinding the seeds.
  3. If the curry is too thick, just add some water or veggie stock. If it's too thin, simmer it longer to reduce it. 
  4. For an extra thick and creamy curry, use coconut cream instead of coconut milk.
  5. If you’re not a fan of spicy curries, cut back on the kashmiri chili powder or use paprika instead.
  6. To make it extra spicy, add a little cayenne pepper.
  7. For some protein, add a can of chickpeas, firm tofu, cooked lentils or chicken.


Serving: 6ounces | Calories: 90kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1341mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 323IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 3mg