Coconut Based Tomato Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add onions, ginger, and garlic. Saute until golden brown.
• STEP 2.Add tomatoes, green chilies, and spices. Cook until the tomatoes are soft and mushy.
• STEP 3.Allow the mixture to cool slightly and then blend it into a smooth paste.
• STEP 4.Heat oil in a pan and add the tomato paste. Cook for a few minutes.
• STEP 5.Add coconut milk and simmer for 5-7 minutes.
• STEP 6.Garnish with coriander leaves and serve hot with rice, roti, or naan.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less green chilies.
• For a creamier texture, you can add a tablespoon of cashew paste or almond paste to the curry.
• If you don't have coconut milk, you can use coconut cream diluted with water.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve hot with rice, roti, or naan for a complete meal.