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Tomato with Cream Curry

Photo credits: Asha Sreedharan


  • ½ kg tomatoes, sliced
  • 2 medium-sized onions, chopped
  • 1 tsp garlic paste
  • 1 long green chilli, chopped
  • ¼ tsp turmeric powder (haldi)
  • Unrefined salt to taste
  • 1½ cups soy milk
  • Fresh coriander leaves – to garnish


Heat a skillet and add chopped onions. Fry until light brown. Then add garlic, salt, turmeric powder and chopped green chillies and fry for a minute or two.

Next add the sliced tomatoes and cook for ten minutes on medium heat, or until all the liquid is absorbed. Now add soy milk and simmer until the sauce thickens (approx. four minutes). Garnish with coriander leaves and serve hot.

Goes well with sour dough bread and rice.

Serves 4


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