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Tomato-based Curry Recipe

Indian · Main course · 45 min total

A rich and aromatic tomato-based curry that is perfect for a weeknight dinner. This recipe uses pantry staples and delivers a deeply flavorful sauce that pairs well with rice or naan.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to taste)
• 1 (14-ounce) can crushed tomatoes
• 1 cup water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 1/2 cup heavy cream or coconut milk
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
4. Pour in crushed tomatoes and water. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
6. Stir in salt, sugar, and cream. Simmer for 5 more minutes.
7. Taste and adjust seasoning. Garnish with cilantro before serving.

Tips

• For a vegan version, substitute heavy cream with coconut milk.
• This curry can be made ahead and refrigerated for up to 3 days.
• Serve with steamed basmati rice or warm naan bread.

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