Meal Prep · Indian
Tomato Curry (South Indian Style)
A vibrant, tangy, and comforting vegan curry bursting with authentic South Indian flavors.
Ingredients
Tap to check offMethod
Step-by-step- Heat coconut oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter. Then add fenugreek seeds (if using) and curry leaves, and sauté for a few seconds until fragrant.
- Add the finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
- Stir in the grated ginger and minced garlic, and sauté for another 1-2 minutes until their raw smell disappears.
- Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
- Pour in the tomato purée and salt to taste. Mix well and bring to a simmer. Cover the pan and cook for 10-12 minutes, stirring occasionally, until the tomatoes are cooked down and the oil starts to separate from the mixture.
- Stir in the coconut milk (or blended coconut paste) and garam masala (if using). Bring the curry back to a gentle simmer and cook for another 3-5 minutes, allowing the flavors to meld. If the curry is too thick, add a splash of water to reach desired consistency.
- Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro before serving hot with rice, dosa, or flatbreads.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 6 g |
| Fat | 22 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Ensure the curry cools completely before refrigerating.
Freezer Up to 3 months
Transfer cooled curry to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water if needed to adjust consistency. Can also be reheated in the microwave in short bursts, stirring in between.
Chef’s Corner
- For a richer flavor and deeper color, roast the tomatoes lightly before puréeing, or use good quality canned crushed tomatoes when fresh are out of season.
- Adjust the spice level by increasing or decreasing the red chili powder. For a milder curry, you can also add a pinch of sugar or jaggery to balance the tanginess of the tomatoes.
