Tomato Curry Recipe
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (11)

Tomato Curry Recipe

NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 3%
CARBS 6G20% OF CAL
3G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 12G83% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Goan curry made with fresh tomatoes and a coconut spice paste, mildly tangy and aromatic. Traditionally served with rice or bread for a flavorful vegetarian main.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ cup chopped tomatoes (- tightly packed)
  • ⅔ cup grated fresh coconut (- tightly packed, or ½ cup tightly packed chopped fresh coconut)
  • 2 to 3 garlic cloves (- small to medium-sized)
  • 2 teaspoons coriander seeds
  • 1.5 tablespoons chopped onions (or shallots)
  • 4 to 5 kashmiri dry red chilies (- broken and seeds removed if you prefer)
  • 5 whole black pepper (- optional)
  • ¼ teaspoon turmeric powder
  • 3 tablespoons water ( for grinding the masala paste)
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds (- black)
  • 1 teaspoon cumin seeds
  • 1 tablespoon chopped onions
  • 6 to 7 curry leaves
  • 2 dry red chilies (- stalks removed)
  • 1 pinch asafoetida ((hing), optional)
  • ½ to ⅓ cup chopped tomatoes (- for sautéing)
  • 3 cups water (or as required)
  • salt ( as required)
  • 1 to 2 tablespoons chopped coriander leaves (for garnish, optional)
PREP
20M
SODIUM
208MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.