Tomato Curry Recipe : Tantalizing Tomatoes Subzi!

The Tomato Curry Recipe is a spicy and slightly tangy. The curry is made with ground tomatoes, coconut, and spices. When there are no vegetables in the kitchen and you are feeling lazy to go in the market and buy some veggies you can prepare this curry. This vegan curry is usually prepared with rice.

Tomato Curry

  • Author:
  • Recipe Category: Curries
  • Cuisine: Indian

Description: This basic Indian tomato curry can be served on its own or with any of your favorite vegetables or meat added to it.

Tomato Curry Recipe

Ingredients for Tomato Curry Recipe:

For paste:

  • Tomatoes chopped – ½ cup ( tightly packed )
  • Fresh Coconut chopped – ½ cup ( tightly packed )
  • Garlic cloves – 2-3 pieces
  • Coriander seeds – 2 tsp
  • Onions chopped – 1½ tbsp
  • Dry red chili – 4-5 pieces
  • Turmeric powder/ haldi – ¼ tsp
  • Water for grinding paste – 3 tbsp


  • Tomatoes chopped – ½ cup
  • Onion chopped – 1 tbsp
  • Dry red chili – 2 pieces
  • Jeera/cumin seeds – 1 tsp
  • Mustard seeds/rai – 1 tsp
  • Asefoetida a pinch of
  • Curry leaves – 4-5 pieces
  • Oil – 2 tbsp (use saffola oil)
  • Coriander leaves for garnishing.
  • Salt to taste

Method for Tomato Curry Recipe:

For preparing paste:

  • Wash and chop onions, garlic and tomato using this multi-chopper.
  • Remove the stalk and deseed the red chilli. Break them into pieces.
  • Chop the coconut also.
  • Take a grinding jar add tomato, onion, garlic, coconut, red chilli, turmeric powder, coriander seeds, water.
  • Grind to a fine paste. Keep it aside.

For preparing curry:

  • Take a pan or kadhai. Add oil in it. Heat the oil.(buy kadai online)
  • When gets hot add mustard seeds. Let them crackle.
  • Then add cumin seeds. Fry until they are brown.
  • Now add onion. Saute until the onions are translucent.
  • Now add curry leaves, dry red chillies and asefoetida.
  • Now add tomato. Fry them for up to 3 minutes.
  • Now add the paste which we prepared earlier. Saute for 1 – 2 minutes .Stir often.
  • Add 3 cups of water. Mix well.
  • Now add salt to taste. Mix well again.
  • Now bring the curry to a boil. Now simmer for 12 – 15 minutes on low flame. Do not cover with a lid.
  • Tomato curry is ready.

Additional Information:

  • Calories: 154 calories
  • Total Time: PT55M
  • Serves: 4
  • Date Published:

Rice and curry is something which people are grown up eating as a meal. The tanginess of tomatoes is balanced with the sweetness of coconut and spices. Here I have added Kashmiri red chili to give the curry a nice Texture colour. However according to the type of chili used the spiciness of the dish varies and the quantity of the chili can be adjusted.

Like most of the coconut recipes this curry also goes well with steamed rice along with some salad. Even some pickle can also be served with this. Even stir fried veggies can also be served as a side dish with this curry and rice.


  • Pour in a bowl and garnish with green coriander leaves.


  • Total time of cooking is 1 hr
  • Serves 4 people
  • Black pepper can also be added in the paste.
  • Instead of chopped coconut grated coconut can also be used.

Image Credit : Recipeler