Coconut Tomato Curry
This is probably my favourite curry to make! It’s really easy, nutritious and comes together quickly. It’s great with any protein (or bean) and it’s perfect served with rice and paratha.
Jump to recipeThis is probably my favourite curry to make! It’s really easy, nutritious and comes together quickly. It’s great with any protein (or bean) and it’s perfect served with rice and paratha.
What ingredients do you need for this dish (includes possible substitutions)?
Tofu: the tofu is roasted here so you’ll need the extra firm variety! If you don’t want to use tofu then it’s equally delicious with chicken, prawns or beans!
Onion: you can use any type of onion here.
Garlic: lots of garlic is always needed in a curry!
Ginger: grated ginger gives flavour and slight heat to the curry.
Scotch bonnet: this is my favourite chilli, but you can use whatever you have to hand! Just add as much as you want depending on the spice level of the chilli.
Tomato paste: this is essential for the curry’s colour!
Spices: these are my favourite spices to use here, but if you fancy adding a bit extra or a different spice, then please do!
Chopped tomatoes: can be substituted with passata.
Coconut milk: essential for the sauce!
What to serve this with?
This is great served with some minty yoghurt, paratha/rice and garlic fried broccoli!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another similar dish, be sure to try out these recipes:
Coconut Tomato Curry
This is probably my favourite curry to make! It’s really easy, nutritious and comes together quickly. It’s great with any protein (or bean) and it’s perfect served with rice and paratha.
Ingredients
for the tofu
- 300g extra firm tofu, excess liquid removed then ripped into 1 inch pieces nuggets
- 1 tbsp curry powder
- 1 tbsp ground garlic
- Salt, oil
for the curry
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp grated ginger
- 1 tsp chopped scotch bonnet (or your preferred chilli)
- 50g tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp ground turmeric
- 200g chopped tomatoes
- 1 400g can coconut milk
- Toppings (optional): spring onion, yoghurt, pickled red onions
- Salt, oil
Method
- Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil.
- Coat the tofu nuggets in curry powder, ground garlic and a good pinch of salt. Place in the oven for about 20-30 minutes, until crisp and golden.
- In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion and a good pinch of salt. Cook until softened, about 5 minutes.
- Add the garlic, ginger and chilli. Cook for two minutes.
- Add the tomato paste and spices. Cook for two minutes.
- Add the chopped tomatoes and coconut milk. Bring to a simmer and cook for about 10 minutes, or until the mixture has thickened slightly.
- Taste for seasoning then add the tofu nuggets. If using, top with spring onion, yoghurt and pickled red onions.
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