This tomato curry is something I make often – not because it’s special or elaborate, but because it’s reliable. When I’m making chapathi and want a curry that’s quick, tasty, and doesn’t need a long list of ingredients, this is my go-to. It’s light, mildly spiced, and gets its flavour from basic things like onions, ripe tomatoes, green chillies, and coconut milk.
I start by sautéing sliced onions in coconut oil until they soften. Then I add chopped tomatoes and cook them down until they break apart and become pulpy. A pinch of turmeric and green chillies give the base its colour and heat. Once that’s ready, I pour in thin coconut milk and let it simmer gently.
The coconut milk makes a big difference here – it tones down the acidity of the tomatoes and brings a natural sweetness that balances everything out. The curry isn’t heavy, but it has a silky texture that coats the chapathi perfectly.
Sometimes I serve it with dosa too, especially if there’s some curry left over from the morning. The mild flavour pairs well with both. I usually skip garam masala or any overpowering spices in this – the idea is to keep it light, simple, and soothing.
This tomato curry has become a regular in my kitchen. It’s easy, fuss-free, and comforting – exactly the kind of everyday food I enjoy most.
Easy Tomato Curry
Ingredients
Instructions
-
To make this Easy tomato curry, We start with saute ginger garlic paste (optional) in a teaspoon oil.
-
Add Onion, Green chillies and salt and cook for few minutes till onion cooked.
-
Now add tomato, we will saute it for some time.
-
when everything cooked well, add Masala powders and mix well.
-
Add required amount of water and Coconut milk and Salt.
-
Tomato curry is ready.
-
Best with Chapati, roti .