Tomato Curry

Tomato Curry is a simple vegetarian gravy curry that’s very easy to make. This gravy tastes great with rice, roti, dosa, and idli. If you’re looking to make a sweet-sour-hot gravy, try this curry.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 2 1/2 cups tomatoes, cut into small cubes
• 4 cups grated coconut
• Turmeric powder, a pinch
• Asafoetida (hing), a pinch
• 1 tsp mustard seeds (rai)
• 1 tsp Cumin seeds (jeera)
• 5-6 curry leaves
• 1 tsp red chilli powder
• 1 tsp sugar
• 4-5 tsp vegetable oil
• 1 tsp cilantro (coriander leaves), finely chopped
• Salt to taste

Preparation

1. Heat oil in a shallow pan. Add the hing and mustard seeds. As the seeds start to pop, add the jeera and stir for a couple of minutes until the jeera start to brown. Add the curry leaves and stir for a couple of seconds.
2. Add the tomatoes, red chilli powder, salt, and sugar, and cook on medium heat.
3. In a blender, grind the coconut with a little water to form a coarse paste.
4. When the tomatoes are cooked to a pulp, add the coconut paste and simmer for 2-3 minutes.
5. Garnish the tomato curry with chopped cilantro, and serve hot with hot rice or roti.

Category: Vegan Gravy Curry Recipes - Members, Vegetarian Gravy Curry Recipes - Members, Vegetarian Gravy Curry Recipes - No-Onion No-Garlic - Members