Tomato Curry
Tomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!
Jump to recipeTomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!
Why you’ll love this dish
Quick - this is very easy and ready in about 20 minutes, so if you're looking for an simple dish that's full of flavour, this is for you!
Seasonal - tomato curries are one of my favourite ways to use tomatoes in summer. It’s also a surprisingly light and refreshing curry, so it’s perfect for the warmer months.
What ingredients do you need for this dish (includes possible substitutions)?
Cherry tomatoes: I like to use a mixture of colours (red and yellow), but this is completely optional.
Garlic: lots of garlic is essential here!
Ginger: also a non-negotiable, ginger works particularly well with tomatoes.
Chilli: add as much as you want!
Spices: provides the base flavour to the curry.
Coconut milk: full fat is best here!
Chickpeas: can be substituted for most other canned beans.
Spring onion: optional! Used as a garnish.
What to serve this with?
This is perfect with rice or paratha.
Instructions
Fry the tomatoes
In a large frying pan over a medium-high heat, add 1-2 tbsp of oil (any neutral oil or coconut oil will work here). Once the pan is hot, add the tomatoes and a good pinch of salt. Cook for 5 minutes, stirring occasionally. After the 5 minutes is up, the tomatoes should be softened.
Add the garlic, ginger and chilli
Reduce the heat to medium then add the garlic, ginger, and chilli. Cook for 2 minutes, or until the garlic is golden. Stir often so it doesn’t burn.
Add the spices
Add the spices and cook for another 2 minutes. Stir frequently.
Pour in coconut milk and chickpeas
Pour in the coconut milk and chickpeas. Increase the heat to high and simmer for 5-10 minutes, or until thickened slightly. Taste for seasoning as you may need to add a bit more salt. Top with sliced spring onions and that’s everything!
Tomato Curry
Tomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!
Ingredients
- 600g cherry tomatoes, halved
- 4 garlic cloves, chopped
- 1 tbsp grated ginger
- 1/2 - 1 chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp fennel seeds
- 400ml coconut milk
- 1 400g can chickpeas, drained
- 1 spring onion, finely sliced
- Oil, salt
Method
- In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once the pan is hot, add the tomatoes and a good pinch of salt. Cook for 5 minutes, stirring occasionally.
- Reduce the heat to medium then add the garlic, ginger, and chilli. Cook for 2 minutes. Stir often.
- Add the spices and cook for another 2 minutes. Stir frequently.
- Pour in the coconut milk and chickpeas. Increase the heat to high and simmer for 5-10 minutes, or until thickened slightly.
- Top with sliced spring onions and enjoy!
Share
You might also like
Aubergine Butter Beans
June 1, 2023
This is super easy and ready in about 20 minutes. Butter beans are one of my favourite pulses because they’re really creamy and soft, so they work very well with the heat of harissa.
Marry Me Lentils (Easy, Creamy, Vegan)
February 19, 2026
If you’re looking for an easy vegan dinner that feels comforting, indulgent, and satisfying, these Marry Me Lentils are exactly what you need. This recipe is inspired by the viral “Marry Me” flavour profile - creamy, savoury, and rich - but made completely plant-based.
Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
a nourishing newsletter
Weekly cooking guidance using my recipes, plus occasional grocery lists, meal prep tips and seasonal recipe roundups.
Subscribe
