Tomato and Coconut Kurma is a heartwarming dish that I learned from my grandmother. The magic happens when fresh coconut milk meets tender tomatoes and potatoes, creating a velvety sauce that’s just right for soaking up with warm rice. Every time I make this, my kitchen fills with the most amazing aromas of toasted spices and coconut.
About the Recipe
This recipe strikes a perfect balance between tangy tomatoes and creamy coconut. The potatoes soak up all the flavors while cooking, and the fresh coconut milk gives it a richness that store-bought just can’t match. It’s a great way to use up those extra tomatoes from your garden or farmer’s market.
Why You’ll Love This Recipe
You’ll love how the spices work together without being overwhelming. The recipe is forgiving – if you’re new to Indian cooking, you can’t really go wrong here. The coconut milk makes everything smooth and mellow, while the tomatoes add just the right tang. Plus, it’s a one-pot meal that’s ready in about 45 minutes.
Tomato and Coconut Kurma
Cooking Tips
– Don’t skip extracting fresh coconut milk – it makes a big difference
– Cut potatoes in even sizes for uniform cooking
– Let the onions cook until just light brown for the best flavor
– Add the thick coconut milk at the end to prevent curdling
– Keep stirring gently after adding the coconut milk
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice, roti, or naan bread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on low heat, stirring occasionally.
Similar Recipes
- 1. Vegetable Korma
- 2. Coconut Curry with Mixed Vegetables
- 3. Potato and Peas Kurma
Nutrient Benefits
This dish is packed with vitamins from tomatoes and potatoes. Coconut adds healthy fats, while the spices offer anti-inflammatory benefits. It’s naturally gluten-free and can be made vegan by substituting oil for ghee.
Tomato and Coconut Kurma
Ingredients
- 1 kg tomatoes
- 500 gms potatoes
- 1 large onion (thinly sliced)
- 4 green chillies (slit)
- 1 small piece ginger (chopped)
- handful of chopped coriander
- 1 cup shelled peas (optional)
- 1 large coconut (grated)
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 2 cloves
- 1/2 tsp cumin sees
- 2 cinnamon sticks
- 2 cardamoms
- 3 tbsp ghee
- salt to taste
Instructions
- Boil the potatoes and peas. Cut the potatoes into thick pieces, tomatoes into fours and set aside.
- Add one cup of boiling water to the grated coconut and take out thick milk by squeezing the gratings and straining the resultant mixture. Set aside. Add some more water and extract as much thin milk as you can. Strain. Keep the 'milks' separate.
- Heat the ghee, and add the whole spices, mustard and cumin seeds, then the slit chillies, ginger and onions. Fry till the onions turn light brown in colour. Do not allow to brown too much.
- Add the tomatoes and fry until they turn soft. Add the potato pieces and fry for some time. Now add the turmeric powder.
- Add the thin milk, salt and cook for 3-5 minutes or until the gravy is thick. Then add the thick milk, peas, some of the chopped coriander, and cook for a minute or two. Remove from fire.
- Serve garnished with the rest of the chopped coriander.
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Frequently Asked Questions
Can I use canned coconut milk instead?
Yes, but fresh coconut milk gives better flavor. If using canned, use 1 cup thick coconut milk mixed with 1 cup water.
How spicy is this dish?
The heat level is moderate and can be adjusted by changing the number of green chilies used.
Can I make this ahead of time?
Cook it up to 24 hours ahead, but add the thick coconut milk when reheating for the best results.
