Tomato Coconut Curry Recipe

Tomato Coconut Curry is very nutritious as it is high on vitamins and minerals. A south Indian delicacy gives you a healthy option to go about in your menu. Heavily made of tomatoes and coconut, it provides the flavour of south Indian cuisine while also providing a source of healthy fats and vitamins.

Nutrition Information per serve

  • 174.7 kcal
  • 4.5 gm
  • 1.6 gm
  • 16.2 gm
    Total Fat
  • 3.8 gm
    Total Fiber
1/4 Chopped Cup(39.0 gm) Tomato
2.0 Grated Tbsp(7.0 gm) Dry Coconut
2.0 Chopped Tsp(5.0 gm) Onion
1/2 Tsp(2.0 gm) Rai
4.0 Number(0.44 gm) Kadi Patta
1.0 Number(0.75 gm) Red Chilly
1/4 Chopped Tsp(0.62 gm) Garlic
1/4 Tsp(1.0 gm) Green Chilli Paste
1/4 Tsp(1.0 gm) Salt
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
2.0 Tsp(7.0 gm) Coconut Oil
50.0 Ml(50.0 ml) Water
  • In a blender, add little water to 2 tbsp grated coconut and make a paste. Keep aside.

  • Take a kadhai and heat 2 tsp coconut oil.

  • Once heated, add 1/2 tsp rai, 1 red chilli, 1/4th tsp chopped garlic, 4 curry leaves, 2 tsp chopped onion, 1/4th tsp salt, 1/4th tsp green chilli paste and saute well.

  • Then add 1/4th tsp haldi, 1/4th tsp dhania powder, 1/4th tsp red chilli powder, 1/4th cup chopped tomato and mix well.

  • Cook well till the smell of raw spices goes off.

  • Add coconut paste and mix well.

  • Add a little water, cover and allow to cook.

  • When the curry comes to a boil, remove from flame and pour in a small bowl.

  • Serve hot with rice.