Tomato with Cream Curry

Photo credits: Asha Sreedharan


  • ½ kg tomatoes, sliced
  • 2 medium onions, chopped
  • 1 long green chilli
  • 1 ½ cups soy milk
  • 1 tsp garlic paste
  • ¼ tsp turmeric
  • salt to taste
  • coriander to garnish


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

Next add the sliced tomatoes and cook for ten minutes over medium heat or until all the liquid is absorbed. Now add soy milk and simmer until sauce thickens (approx. four minutes). Serve hot.

Goes well with sour dough bread and rice.

Serves 4