Tomato Kurma Coconut Milk Easy Cooking Recipe Home

Tomato Kurma Coconut Milk is a rich, tangy and creamy South Indian-style curry featuring ripe tomatoes and smooth coconut milk blended with aromatic spices. This twist on the classic tomato kurma draws on traditional ingredients and creates a luscious gravy perfect for pairing with idli, roti or rice.

Recipe Card

Ingredients (Exact Quantities)

• 4 medium ripe tomatoes (about 500 g), chopped
• 1 large onion (150 g), finely chopped
• 1 cup fresh coconut milk (240 ml)
• ½ cup thin coconut milk (120 ml)
• 2 tablespoons vegetable oil
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon garam masala
• Salt to taste (about 1 ½ teaspoons)
• Fresh coriander leaves for garnish
• ½ cup water (as needed)

Step-By-Step Instructions

1. Prep Tomatoes And Onion (5 Minutes)

Wash and chop the tomatoes into medium pieces. Finely chop the onion. Fresh, ripe tomatoes make the colour bright and improve the tangy profile of this curry. I personally recommend using juicy, deep-red tomatoes for best results.

2. Sauté Aromatics (5 Minutes)

Heat oil in a medium saucepan over medium heat. Add the ginger-garlic paste and sauté for about 1 minute until fragrant. Add the chopped onion and cook for 4 minutes until translucent and lightly golden.

3. Cook Tomatoes And Spices (10 Minutes)

Add the chopped tomatoes along with turmeric, coriander powder, red chili powder and salt. Stir to combine and cook on medium heat for about 10 minutes until the tomatoes soften and release their juices. You’ll notice the raw smell fading and the sauce starting to thicken, which is a key indicator the base is ready.

4. Add Coconut Milk (7 Minutes)

Pour in the thin coconut milk and about ½ cup of water. Stir well and bring to a gentle simmer for 5 minutes. Then add the thick coconut milk and continue simmering on low heat for an additional 7 minutes. The gravy should become creamy and smooth.

5. Final Seasoning And Rest (3 Minutes)

Sprinkle garam masala and turn off the heat. Let the kurma rest covered for 3 minutes so the flavours meld. Garnish with fresh coriander leaves before serving.

Pro Tips From My Kitchen

• If you visited a South Indian home early morning, you’d often find this kurma served with steaming dosa and idli — the tangy and creamy balance makes it unforgettable.
• Use coconut milk straight from a fresh coconut for best aroma and richer texture; canned or carton coconut milk works well too.
• What surprised me first time was how much flavour the tomatoes develop when cooked down — don’t rush this step.
• Adjust chili level based on your preference; Kashmiri chili adds colour without excessive heat.

Chef’s Notes

Substitutions

You can substitute fresh coconut milk with dairy cream mixed with a splash of coconut essence if coconut milk isn’t available, though authenticity will vary.

Storage Tips

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat on stovetop with a splash of water to loosen the gravy. For longer storage, freeze in portions for up to 1 month.

Nutrition Information Per Serving (Approximate)

Note: Traditional tomato kurma without coconut milk ranges around 80-170 kcal per serving depending on ingredients and fat content. Adding coconut milk increases the richness and calories slightly due to fat from coconut.

How To Serve Tomato Kurma Coconut Milk

This kurma pairs beautifully with South Indian staples like idli, dosa, appam and uttapam. It also complements steamed rice and chapati for a complete meal. Serve hot and savor every spoonful of creamy, tangy goodness.

FAQ

Can I Make This Vegan?

Yes. This recipe is naturally vegan as written using coconut milk and plant-based ingredients.

Is This Gluten-Free?

Absolutely. The Tomato Kurma Coconut Milk recipe contains no gluten ingredients, making it suitable for gluten-free diets.

How Do I Thicken The Gravy?

Cook longer after adding coconut milk on low heat; the liquid reduces and the gravy thickens naturally.

Tomato Kurma Coconut Milk is an effortless recipe that elevates simple pantry ingredients into a satisfying main or side dish. Whether served with hot rice or soft idli, this creamy curry will delight your taste buds and bring warmth to your table.

For authoritative tomato nutrition facts, you can check the U.S. FDA Nutrition Guide, and learn more about coconut milk from the Nutrition.gov report.