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
-
Heat a teaspoon of oil in a pan and sauté ginger-garlic paste (optional) for a few seconds.
-
Add chopped onion, green chillies, and salt. Cook for a few minutes until the onion becomes soft.
-
Add chopped tomatoes and sauté well until they are cooked and mushy.
-
Add your choice of masala powders (like turmeric, chilli powder, coriander powder) and mix well.
-
Pour in the required amount of water and coconut milk. Add salt if needed.
-
Let it simmer for a few minutes until the curry thickens slightly.
-
Tomato curry is ready. Serve hot with chapati or roti.