EASY! Mild Tomato Curry (With 3 Spices & Milk)

Easy! Mild Tomato Curry Made With 3 Spices & Fresh Milk!
This is a beginner-friendly easy-to-make mild tomato curry recipe that you can make with only 3 powdered spices (Coriander, Cumin, Turmeric) and fresh milk in less than 30 minutes.

About The Recipe

You don’t always need to use a pre-mixed blend of spices or curry powder made with multiple spices to make a curry. You can make this tomato curry with only 3 spices: coriander, cumin, and turmeric if you prefer a very mild curry. I like to add a bit of chili powder or fresh green chili to add some heat but it is totally up to you.

This curry is finished with a generous amount of fresh milk, so it is a mild curry with a milky flavor. If you like creamy curry add some heavy cream. You can also use coconut milk instead of dairy milk if you like it that way. Coconut milk will also make it a vegan-friendly curry.

In this recipe, I also used some red and green sweet peppers (bell peppers) to enhance the taste, look, and health benefits.

What To Serve With Tomato Curry?

The most common side dish for curry is plain white rice but this tomato curry also goes well with bread. You can also serve this curry over brown rice, quinoa, or with other types of bread like appa, indiappa, roti, or naan.

The Ingredients You’ll Need

• Tomato-You can use any type of tomato.
• Powdered Spices-Use homemade or store-bought powdered coriander, cumin, and turmeric. Adding chili powder is optional.
• Onion or Shallots-You can use either onion or shallots.
• Garlic-I prefer using thinly sliced garlic for mild flavor instead of finely chopped garlic or garlic paste as they add a strong flavor. I usually use a lot of garlic in my curries more than 2 cloves.
• Ginger-Use fresh finely chopped ginger.
• Sweet Peppers-I used sweet peppers known as Peeman in Japan. You can use bell peppers or any kind of sweet peppers or skip them altogether if you do not have them.
• Water-Use water to cook the fresh ingredients until soft.
• Milk– I used dairy milk but you can also use coconut or heavy cream to add richness and a creamy texture.

The Spices You’ll Need

Coriander: Coriander is an essential spice for making curries to make curry aromatic, and flavourful. It also pairs well with ground cumin, and turmeric to bring out the flavors.

Cumin: Cumin has a slightly sweet, warming flavor with a nutty element and is widely used along with coriander powder for making curries.

Turmeric: Turmeric powder is an essential spice in making curries. It has many health benefits as well as it adds a nice yellowish color.

Chili Powder: Adding chili powder is optional.

USEFUL INFO

COOKING CURRY IN A CLAY POT

Curry cooked in clay pots tastes so good. So, I usually cook all my curries in clay pots and highly recommend using clay pots for cooking curries.

ADJUST THE CONSISTENCY OF CURRY GRAVY

The consistency of curry gravy is completely your choice. If you want your curry to have a thicker gravy, simmer your curry until all the water evaporated, and then add the milk. You can use fresh cream for a rich creamy curry. Add some more milk or water to make a thinner gravy.

Let Your Curry Rest After Cooking It

One of the secrets to making flavorful curry is resting time. Curries taste better after resting time. Sauces thicken up and become creamier too. After cooking, just leave the curry in the clay pot for about 30 minutes or rest it in the fridge for longer before serving it.

Make it vegetarian/vegan

Replace dairy milk with coconut milk to make it vegetarian/vegan.

Are you looking for more mild curries?

If you love mild curries, here are some delicious recipes.

Mild Tomato Curry Made With 3 Spices & Milk (Step-by-Step Recipe)

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2 to 4

Ingredients

300 g tomato, cut into wedges
1 medium size onion, sliced
2 cloves of garlic, sliced
1 red sweet pepper, sliced
1 green sweet pepper, sliced
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder, optional
Salt to taste
200 ml water, adjust as needed
200 ml whole milk, adjust as needed

Instruction

Prepare the ingredients; tomato, onion, garlic, sweet bell peppers, water, and milk.

Prepare the spices; coriander powder, cumin powder, turmeric powder, chili powder (if using), and salt.

In a deep pot, add all the ingredients except water and milk. Mix well.

Add water and mix well.

Bring to a rapid simmer.

Reduce heat to medium-low. Cover lightly and simmer until the fresh ingredients are tender for 5 to 7 minutes, stirring at regular intervals.

Make sure to stir at regular intervals.

Add the milk and cook on low flame for about 5 mins, stirring at regular intervals. DO NOT boil after adding the milk.

Remove from the heat. Let the curry rest in the clay pot for about 30 minutes at room temperature as this resting time makes it more flavorful. Make sure to keep the curry in the fridge if you want to rest it longer.

Mild Tomato Curry Made With 3 Spices & Milk (Printable Recipe)

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