In March 2018, while in Sri Lanka, we took a cooking class at the Amarasinghe Guest House in Mirisse and learnt how to make six insanely flavoursome curries. Tomato Curry follows the pineapple chutney recipe in this mini-series of Sri Lankan recipes! It’s super quick and easy to make. Use overripe ripe tomatoes to make it even tastier. This curry, as every other one can be served with rice and salad on the side!

Serves 4

Sri Lanka: 20-minute-tomato curry

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • ½ kg tomatoes, diced
  • 100 ml coconut milk
  • 5 tbsp of coconut oil or 1 tbsp of coconut milk for frying (If you want to stay oil free, use coconut milk instead. Keep the fire low, slowly heat up the milk in a pot and add your curry paste just after you see the air bubbles on top. Stir until the spices are fragrant. Then, follow the next steps.)
  • Curry Paste
  • 5 garlic cloves
  • 4 cm fresh pandan leaves or 1 tbsp dried (if you can’t find this herb, try replacing it with bay leave)
  • 5 cardamom pods
  • 10-12 curry leaves, fresh or dried
  • 1 slice ginger
  • Spices
  • ¼ tsp turmeric
  • ¼ tsp mustard seeds, ground
  • ¼ tsp black pepper, ground
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tbsp (table spoon!) sugar


  1. Place the curry ingredients in the pastle and mortar and grind until they become a smooth paste.
  2. Heat the oil or coconut milk, add the curry paste and fry until it becomes fragrant. Be careful not to burn the garlic as it will become bitter.
  3. Turn up the flame under the pot, mix in diced tomatoes and cook for about 10 minuted.
  4. Add the remaining spices. Stir in coconut milk and cook for about 5 minutes
  5. Serve with rice
126 cal
2 g
25 g
6 g

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