Tomato Coconut Curry Recipe

Tomato Coconut Curry

Serves 4 to 6
A hearty one-pot curry, good with Tofu, Chicken or Shrimp. Reheats well. Serve with rice or naan.


  • 2 Tbsp oil
  • 1 medium onion, chopped
  • 2 Tbsp curry powder
  • 1 Tbsp garlic, minced (or 1 tsp dry)
  • 1 Tbsp ginger, minced (or 1 tsp dry)
  • 1 cup cauliflower or broccoli
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced
  • 1 can (28 oz) Metropolitan Market Crushed Tomatoes
  • 1 can (13.5 oz) coconut milk
  • 1 package (12 oz) extra firm tofu, drained and cut into 1-inch cubes
  • 1 tsp salt, more or less to taste
  • 1/2 cup frozen peas, optional
  • 2 Tbsp fresh basil or cilantro, chopped


  1. Heat oil on medium-high heat in a large pot, add onion and sauté until translucent, about three minutes. Add curry powder, garlic, ginger and sauté about one minute.
  2. Add carrot, potato, cauliflower, coconut milk, tomatoes, tofu and salt.
  3. Simmer, covered for 15 to 20 minutes, or until potatoes are tender.
  4. Add the frozen peas and herbs, heat and serve.

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