Name: Tomato & Coconut Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 tablespoon ginger, grated; 2 teaspoons curry powder; 1 teaspoon cumin powder; 1 teaspoon turmeric powder; 1/2 teaspoon chili flakes (optional, for heat); 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 2 cups diced potatoes; 2 cups diced carrots; 1 cup frozen peas; Salt and pepper, to taste; Fresh cilantro, for garnish

Tomato & Coconut Curry Recipe

Gertrudis Hector Modified: November 12, 2023

Photos of Tomato & Coconut Curry Recipe

How To Make Tomato & Coconut Curry

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon ginger, grated
2 teaspoons curry powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1/2 teaspoon chili flakes (optional, for heat)
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 cup vegetable broth
2 cups diced potatoes
2 cups diced carrots
1 cup frozen peas
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat the vegetable oil in a large pot or pan over medium heat. Add the onions, garlic, and ginger, and cook until softened and fragrant, about 2-3 minutes.
Add the curry powder, cumin powder, turmeric powder, and chili flakes (if using), and cook for another minute to toast the spices.
Add the diced tomatoes, coconut milk, and vegetable broth to the pot, and stir to combine. Bring the mixture to a simmer.
Add the diced potatoes and carrots to the pot, and let simmer for 15-20 minutes, or until the vegetables are tender.
Stir in the frozen peas and cook for another 2-3 minutes, until heated through.
Season with salt and pepper to taste.
Serve the tomato & coconut curry over steamed rice or with naan bread. Garnish with fresh cilantro.