Whereas the world is debating over the truth that whether or not a tomato is a vegetable or fruit (berry to be exact), right here’s a particular Tomato Curry recipe from the Goan delicacies which you need to completely attempt. The Tomato Curry is completely spiced with a touch of tang and earthiness of coconut. This recipe can be vegan pleasant. So, you shouldn’t waste any extra time and get going with this pretty recipe made with contemporary, plump tomatoes.
About Tomato Curry
This Tomato Curry recipe is a household recipe, a particular of my mom. It has the coastal flavors of floor spices and coconut, and I’ve been making it for a few years now.
When there are not any different greens within the kitchen, I’m going for this vegan Tomato Curry as tomatoes are at all times out there as a default choice.
Curry and rice is a meal I’ve grown up with. So, every time I put together this Tomato Curry, I pair it with steamed rice and I don’t really want the rest to go together with this mixture. What’s extra is that this curry packs a punch of flavors.
This Tomato Curry recipe is much like my recipe of Goan Curry With Mix Vegetables. The primary distinction is that the tomatoes add a slight aspect of tanginess on this curry of tomatoes.
This curry made with tomatoes doesn’t have cumin within the masala paste however is added later. The refined sweetness of the coconut and the warmth of spices like purple chilies superbly balances the tanginess of the tomatoes.
I like this curry delicate, and never scorching or spicy. Therefore, I at all times use dried Kashmiri purple chilies that are mildly spicy and mainly impart a shiny purple coloration to the curry. Relying on the kind of dried purple chilies, the style and taste of the curry modifications from being a bit smoky to scorching.
You may as well add a couple of tablespoon of chopped contemporary coriander leaves whereas grinding the masala paste. This brings in a contemporary herby contact to the curry recipe.
Like many of the coconut-based curries, this curry additionally goes properly with steaming cooked rice or chapati. Accompany a lightweight facet vegetable salad or a pickle with it. You may as well have some stir-fried or pan-fried vegetable dish, by the facet.
Step-by-Step Information
How you can make Tomato Curry
Make Tomato & Spices Paste
1. Take all of the elements to be floor in a moist grinder jar or a sturdy blender:
- ½ cup tightly packed chopped tomatoes
- 4 to five dried Kashmiri purple chilies, damaged and seeds eliminated
- 2 to three small to medium garlic, sliced
- ⅔ cup tightly packed grated contemporary coconut
- 2 teaspoons coriander seeds
- 1.5 tablespoons chopped onions
- 5 complete black peppercorns, non-obligatory
- ¼ teaspoon turmeric powder
2. Add 3 tablespoons water and grind to a easy paste. There must be no small chunks or items of coconut within the paste. Maintain apart.
Make Tomato Curry
3. Warmth 2 tablespoons oil in a pan or pot. Add 1 teaspoon mustard seeds and allow them to crackle. Then, add 1 teaspoon cumin seeds and fry until the crackle and alter coloration.
4. Add 1 tablespoon chopped onions or shallots and sauté until translucent on medium-low warmth.
5. Then, add 6 to 7 curry leaves, 2 dried purple chilies (seeds eliminated) and 1 pinch asafoetida (hing). Stir to combine.
6. Add ½ to ⅓ cup chopped tomatoes.
7. Sauté the tomatoes for 3 minutes on low warmth.
8. Add the ready tomato-coconut-spice paste.
9. Stir and sauté for 1 to 2 minutes on low warmth.
10. Add 3 cups water.
11. Season with salt as required.
12. Convey to an entire boil first and not using a lid. Then, simmer the curry on low warmth, once more and not using a lid.
13. Simmer until you see oil floating on prime of the curry. About 12 to fifteen minutes on low warmth after the primary boil. Stir at intervals.
14. Serve the Tomato Curry scorching with steamed rice, jeera rice or chapati.
Goan Meals
At any time when we consider Goa, we consider the solar, sand, seashores and a strong meals tradition. Although primarily with seafood and fish, there are some vegetarian preparations in Goan delicacies that are value a point out. Similar to this Tomato Curry recipe.
The roots of Goan delicacies lie within the Konkani tradition with an affect of the Portuguese tradition. Therefore, numerous Goan Catholic dishes are variations of Portuguese preparations.
Different staples within the Goan meals tradition embody rice, breads and coconut. The usage of some native spices together with vinegar, kokum and toddy can be intensive within the delicacies of Goa.
Standard Goan Catholic dishes are xacuti, cafreal, chorizo, balchao, ros omelette, sorpotel, vindaloo, sanna, poee/poi and sweets/desserts like bebinca, dodol, perada or guava cheese, madgane, cashew ladoo, doce (lentil fudge) and so forth. The Konkani time period for desserts and sweets is ‘godshem.’
When speaking about this vibrant state, we will’t miss mentioning in regards to the Goan Hindu delicacies as properly. Much like the Saraswat delicacies of Konkani Brahmins, the Hindu delicacies of Goa is mildly spiced, together with being candy and bitter from the usage of each jaggery and kokum/tamarind.
Although Hindu, this neighborhood falls beneath the pescatarian class, which suggests in addition they incorporate seafood in an in any other case sometimes vegetarian food plan.
So, a few of their widespread dishes are fried fish, kismur (a facet dish made with dried fish/shrimp), ambot/humann (fish curry) and dangar (fish cutlets) as properly. The vegetarian fare consists of dishes like varan, shak/bhaaji, tondak and Solkadhi.
Extra Indian Curry Recipes To Strive!
Potato Recipes
Cauliflower Recipes
Capsicum Recipes
Mushroom Recipes
Please you should definitely fee this recipe within the recipe card under when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Tomato Curry
This can be a spiced and mildly tangy Tomato Curry made with floor tomatoes, onions, coconut, spices and herbs. The recipe is from the Goan Delicacies. This curry is greatest served with some steamed rice.
Prep Time 20 minutes
Cook dinner Time 30 minutes
Complete Time 50 minutes
For the Tomato-Spices Paste
Forestall your display screen from going darkish whereas making the recipe
Making Tomato-Spices Paste
Rinse and chop the onions, garlic and tomatoes.
Break the dry purple chilies and deseed them should you desire.
Grate the coconut and hold apart. You may as well chop the coconut into small items.
Take all of the elements to be floor in a moist grinder jar or a sturdy blender – chopped tomatoes, damaged purple chilies, garlic, coconut, coriander seeds, chopped onion, complete black pepper and turmeric powder.
Add 3 tablespoons of water and grind to a easy superb paste. There must be no small chunks or items of coconut within the masala paste. Maintain the bottom paste apart.
Making Tomato Curry
Warmth oil in a pan or pot. Add mustard seeds and crackle them.
Then add cumin seeds. Fry until they splutter. Add onions and sauté stirring typically until translucent
Then add curry leaves, dry purple chilies and asafoetida(hing).
Stir after which add tomatoes. Sauté them for 3 minutes.
Add the bottom masala paste and sauté for 1 to 2 minutes, stirring typically.
Subsequent add 3 cups water. Season with salt as wanted.
Convey to an entire boil first and not using a lid. Then simmer the curry on a low warmth, once more and not using a lid. Stir the curry at intervals.
Simmer until you see oil floating on prime of the curry. About 12 to fifteen minutes on a low warmth after the primary boil.
Garnish with coriander leaves and serve Tomato Curry scorching with steamed rice or chapathi or jeera rice.
- About 1 tablespoon of chopped coriander leaves may also be added whereas grinding the masala paste.
- For a slight thicker consistency within the tomato curry, cut back the quantity of water.
- If the dry purple chillies you employ is scorching or pungent, then cut back their numbers. For a shiny orange or purple coloured curry, I counsel to make use of dried Kashmiri purple chillies.
- Use any impartial oil. You may as well use coconut oil.
Diet Details
Tomato Curry
Quantity Per Serving
Energy 196 Energy from Fats 153
% Each day Worth*
Fats 17g26%
Saturated Fats 9g56%
Polyunsaturated Fats 1g
Monounsaturated Fats 7g
Sodium 305mg13%
Potassium 363mg10%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 876IU18%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 18mg90%
Vitamin B6 1mg50%
Vitamin C 101mg122%
Vitamin E 4mg27%
Vitamin Ok 11µg10%
Calcium 40mg4%
Vitamin B9 (Folate) 196µg49%
Iron 2mg11%
Magnesium 37mg9%
Phosphorus 76mg8%
Zinc 1mg7%
* % Each day Values are based mostly on a 2000 calorie food plan.
This Tomato Curry recipe submit from the weblog archives first revealed in September 2014 has been republished and up to date on 2 August 2022.
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