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Thakkali (Curried Tomatoes

Thakkali (Curried Tomatoes recipe image
Thakkali is a beloved Sri Lankan staple that transforms simple tomatoes into a rich, aromatic curry. This dish balances the sweetness of ripe tomatoes with the warmth of cumin, turmeric, and paprika, finished with the richness of coconut milk. It&# 226;€™s a comforting, vegan-friendly meal that pairs beautifully with rice or roti. Perfect for weeknight dinners, this recipe delivers bold flavors with minimal effort, using pantry staples and fresh produce. The result is a hearty, satisfying dish that brings a taste of South Asia to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 11072.8
Dietary: Gluten-free, Vegetarian
Description
Thakkali is a beloved Sri Lankan staple that transforms simple tomatoes into a rich, aromatic curry. This dish balances the sweetness of ripe tomatoes with the warmth of cumin, turmeric, and paprika, finished with the richness of coconut milk. It&# 226;€™s a comforting, vegan-friendly meal that pairs beautifully with rice or roti. Perfect for weeknight dinners, this recipe delivers bold flavors with minimal effort, using pantry staples and fresh produce. The result is a hearty, satisfying dish that brings a taste of South Asia to your table.
Ingredients
  • 450 gram Tomatoes
  • 25 gram Onion
  • 1 Fresh Chilli
  • 50 milliliter Oil
  • 1 sprig Curry leaves
  • 0.25 teaspoon Fenugreek seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Salt
  • 1 inch Cinnamon stick
  • 0.5 teaspoon Turmeric powder
  • 0.25 teaspoon Chilli powder
  • 1 teaspoon Paprika
  • 100 milliliter Thick coconut milk
Directions
  1. 1
    Wash and cut the tomatoes into quarters.
  2. 2
    Finely chop the onion and chilli.
  3. 3
    Heat the oil in a pan over medium heat.
  4. 4
    Add the onion, curry leaves, and fenugreek seeds. Stir fry for 2-3 minutes until fragrant.
  5. 5
    Add the tomatoes, cumin seeds, salt, cinnamon stick, turmeric powder, chilli powder, and paprika. Stir well to combine.
  6. 6
    Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  7. 7
    Pour in the thick coconut milk and bring the mixture to a gentle boil.
  8. 8
    Reduce heat and simmer for 5-10 minutes until the gravy thickens slightly.
  9. 9
    Discard the cinnamon stick before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11072.8kcal
% Daily Value *
Total Fat 1250.2g1924%
Saturated Fat 187.5g938%
Cholesterol 0.0mg0%
Sodium 5.9mg1%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.5g6%
Sugars 3.2g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot with steamed rice, roti, or papadum for a complete meal.

For a spicier version, increase the amount of chilli powder or add more fresh chilli.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

If fresh curry leaves are unavailable, you can substitute with a small amount of curry powder, though the flavor will differ slightly.

Use ripe, juicy tomatoes for the best flavor and texture. If tomatoes are not in season, canned whole peeled tomatoes can be used as a substitute.

Keywords: sri lankan, tomato curry, thakkali, vegan, coconut milk, spicy, easy dinner, plant-based, curry, aromatic, comfort food, rice accompaniment, fresh herbs, quick meal, healthy
Read it online: https://www.chefs-mate.com/recipe/thakkali-curried-tomatoes/