Healing Tomato Curry

Tomato curry is one of the most delicious and nutritionally powerful healing dishes around.  Start with homegrown tomatoes, just-dug onions, coriander leaves, garlic and red chili pepper..


Peel, seed and chop just-picked tomatoes and set aside.

Turmeric (Curcuma longa)

Cook jasmine, aged basmati, or long-grain brown rice in bone broth, vegetable stock or filtered water with a spoonful of turmeric and another of black pepper.  The piperine in the pepper increases the bioavailability of the anti-inflammatory, antioxidant, and anti-cancer properties of the turmeric.

Toast whole cardamom, cinnamon, cumin, fenugreek, mustard and coriander seeds in a dry skillet until fragrant, about 5-10 minutes.

Add 1 tablespoon of raw, organic coconut oil to the pan and sauté the chopped garlic, slivered raw almonds, raisins, chopped curry leaves and chili pepper until soft, about 5 minutes.

Add reserved tomatoes, ginger, slivered onions and chopped coriander leaves and heat through, about 5 minutes.

Spoon tomato mixture over rice and garnish with yoghurt sprinkled with curry powder.

13 thoughts on “Healing Tomato Curry

    1. I know what you mean, it can be heavy sometimes with all that coconut cream & stuff. This particular dish is really light and fresh, and the coconut oil gives it that delicious mouth-feel.

      Thanks, Millie!

  1. Some questions for clarification (I love the picture by the way!):

    What are curry leaves?

    Did you mean to say coconut oil and not just coconut? It’s the only oil I really use nowadays for cooking.

    I love the power of black pepper! One article I read also mentioned the same for cayenne pepper, but I know piperine is highest in black.

    When I try this, I think I will add some grassfed beef too! Thanks!

    1. Curry leaves, also known as sweet neem leaves, come from the Karivepallai (curry tree) in India, where they are used for their flavor as well as as an herb in Ayurvedic medicine. The fresh leaves are sometimes available in cities with Indian markets (MGM Indian Foods when in Austin), and are readily available in dried form.

      Yes, raw, organic coconut /oil/. Good catch!

      You’re right- beef, chicken or lamb would be a great addition for us omnivores.

      Thanks, Erica!

  2. Lovely! I didn’t know that about tumeric & pepper. I’m not a fan of black pepper except in a few dishes. Do you think it would work with ground red or white peppers?

    (AKA FoodRenegade)

    1. Yes, bioavailability is increased by as much as 2000% according to “Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers“. Planta Med. 64 (4): 353–6. doi:10.1055/s-2006-957450. PMID 9619120.

      Piperine is also abundant in long pepper (piper longum) and as a supplement called Bioperine, but not in red or white peppers afaik.


  3. This looks quite lovely but there aren’t amounts. I’m not a good enough cook to know how much to add without ruining a lovely dish.

    1. This is a very free-form dish, so please feel free to add or subtract according to your own taste!

      For 2 servings, I used about:

      4 medium tomatoes
      3 cloves garlic
      1 small jalapeño
      3 small onions
      1/2 bunch cilantro
      6-8 cardamom pods
      1/2 teaspoon each whole fenugreek, coriander, mustard and cumin seeds
      1/2 stick Ceylon cinnamon
      1 tablespoon chopped curry leaves
      1/2 teaspoon chili pepper

      Thanks, Lisa!

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