Tindora Curry - this curry is so creamy and smooth, it isn't spicy hot, but so full of flavor! You are so gonna wanna make this curry - because I KNOW you are gonna love it!
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Tindora Curry

Spiced with coriander and cumin, this tomato-coconut Tindora Curry is still quite mild ~ and, with a side of quinoa or rice, it makes for a delicious, easy, and quick vegetarian dinner.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Cuisine: South Asian
Servings: 4 servings
Calories: 220kcal
Author: Shashi


  • 2 cups chopped Tindora
  • 1 red onion diced
  • 4 cloves garlic diced
  • 2 teaspoons freshly grated ginger
  • 1 can tomato paste 6 oz
  • 1 can coconut milk 12 oz
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil
  • Parsley to garnish


  • Add olive oil to a pan and add in the onions
  • Let onions caramelize (15 minutes or so), stirring so they don't burn
  • Add in the garlic, ginger and Tindora and stir well
  • Then add in the tomato paste and coconut milk and mix till well combined
  • Add in the turmeric, cumin, coriander, paprika, salt and pepper and let simmer over a low flame for about 7 minutes
  • Garnish with parsley and enjoy


Calories: 220kcal | Carbohydrates: 11.3g | Protein: 3.5g | Fat: 12g | Saturated Fat: 12.8g | Sodium: 180mg | Fiber: 3.5g | Sugar: 6g