Go Back
+ servings

Tomato Curry

Tomato Curry

Tomato Curry

This simple Indian tomato soup is a great way to use up a ripe bounty of Roma tomatoes! If you prefer not to blend or puree this soup, then I suggest dicing/mincing the ingredients rather than roughly chopping. Serve this with basmati rice, jeera rice or pea pulao for a light summer meal.
4.5 from 2 reviews
Pin Recipe Print Recipe
Servings 4
Cuisine Indian

Ingredients
 

  • 2 tablespoons oil of choice
  • 1 onion roughly chopped
  • 1- inch knob ginger roughly chopped
  • 2 large garlic cloves roughly chopped
  • 1 Thai bird chili or Seranno pepper roughly chopped
  • 2 pounds ripe Roma tomatoes approx. 8 Roma tomatoes, roughly chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon roasted cumin powder
  • 2 teaspoons sugar optional
  • 2 tablespoons heavy cream or coconut cream
  • Cilantro garnish

Instructions
 

Instant Pot:

  • Press saute, add the oil and once it heats up, add the onion and stir occasionally for 8-10 minutes or until the onions have browned and look caramelized.
  • Add ginger, garlic and green chili and stir for a minute, then add the tomatoes and spices. 
  • Secure the lid, close the pressure valve, and cook for 2 minutes at high pressure.
  • Quick-release pressure.
  • Use an immersion blender to puree the soup.
  • Stir in the cream and taste and add sugar if needed (if the tomatoes are not sweet/ripe, the sugar will help counter any tartness). You can also add more water to the soup if you prefer a thinner consistency.
  • Garnish with cilantro and serve.

Stovetop:

  • Add the oil to a dutch oven or heavy-bottomed pot over medium heat, then add the onion and stir occasionally for 7-8 minutes or until the onions have browned and look caramelized.
  • Add ginger, garlic and green chili and stir for a minute, then add the tomatoes and spices. Cook for 10 minutes, stirring occasionally.
  • Turn off the heat and allow the soup to cool down. Use a blender or an immersion blender to puree the soup.
  • Stir in the cream and taste and add sugar if needed (if the tomatoes are not sweet/ripe, the sugar will help counter any tartness). You can also add more water to the soup if you prefer a thinner consistency. Garnish with cilantro and serve.

Notes

  • Don't have roasted cumin prepared? Dry roast ½ teaspoon of regular cumin seeds in a pan over medium heat until dark brown and fragrant, then grind.
  • My grandma's original version of this curry did not call for cream, however, my family prefers the addition of it. You can leave out the cream if you'd like.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!