Total Time
40mins
Prep 15 mins
Cook 25 mins

This is something I do quite often when tomatoes are cheap. It goes great with grilled fish, or grilled meat. Not bad on toast either. These measurements are a guess, have never measured anything for this.

Ingredients Nutrition

Directions

  1. Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.
  2. Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.
  3. Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.
  4. Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.
Most Helpful

5 5

This is the first time I've made curried tomatoes and I really enjoyed the recipe. The flavours were outstanding. The only thing I changed was I used raw sugar instead of palm and I used preserved kaffir lime leafs instead of fresh ones. Thank you Latch - Rest in Peace.

5 5

How sad that i cant thank Latchy for this wonderful dish, A great way to use up late tomatoes, I subbed a piece of lime peel for the kaffir lime leaf, and also used light brown sugar, like Sandi did.

5 5

Oh Latchy... the first recipe of yours I've ever made and I can't even thank you. :o( It was sublime. I will think of you on each of the MANY occasions we enjoy this dish! Instead of chili paste, I used what I had: a ready-made curry paste. Mmmm! I also didn't have kaffir lime leaves, so I went out back and tore two lemon verbena leaves off my plant. Perfect! Just remember to remove them like the instructions say. ;o) For palm sugar, I used light brown sugar. I know, I know... lots of subs, but it was still a 5-star recipe all the way. Thank you, Latchy, wherever you are!