Sri Lankan tomato curry

Over the weekend, my friend Sharini made this delicious tomato curry. It was so good, I just had to make it this week. Like her dal, this will likely become part of our regular rotation.

This dish is simple but so so flavorful. All you need is coconut milk, tomatoes, an onion, and a few spices. It’s rich, creamy, vegan, and pretty much the best way to celebrate the end of tomato season.

I’ve been eating low carb for a couple weeks just for a quick reset. And honestly, it’s been tough. I haven’t been feeling as inspired to cook or to share recipes. But this curry is so flavorful and satiating that it brought me out of my funk. It’s even delicious with cauliflower rice.

Trust me, if life gives you tomatoes, make this tomato curry.


  • 1 yellow onion, sliced into 1/4 inch thick pieces
  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • 1/4 cup water
  • 1 teaspoon coriander powder
  • 2 teaspoons cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon roasted curry powder
  • 1 teaspoon unroasted curry powder
  • 1 teaspoon red chili powder
  • 2 green chilis roughly chopped (optional)
  • 1 can + 1/4 cup coconut milk
  • 2-3 teaspoons sea salt
  • 2 pounds tomatoes, cut into 3/4 inch thick chunks
  • 1-2 fresh limes


  1. In a large saucepan, heat oil over medium low heat. Add onions and garlic and sweat for about 5 minutes. Add 1/4 cup water if onions or garlic start browning too quickly.
  2. Add salt and all spices and stir constantly for 1 minute.
  3. Add coconut milk and lower heat to a simmer. Simmer uncovered for 15 minutes.
  4. Add tomatoes and chopped chilis. Cover pan with lid and cook for another 7-10 minutes, depending on how thick you want your curry and how tender you want your tomatoes.
  5. Remove curry from heat and squeeze half a lime over it (or more to taste). Serve with rice or cauliflower rice.

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