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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!
Tindora Curry
Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins
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.
Cuisine: South Asian
Servings: 4 servings
Calories: 220 kcal
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
  1. Add olive oil to a pan and add in the onions
  2. Let onions caramelize (15 minutes or so), stirring so they don't burn
  3. Add in the garlic, ginger and Tindora and stir well
  4. Then add in the tomato paste and coconut milk and mix till well combined
  5. Add in the turmeric, cumin, coriander, paprika, salt and pepper and let simmer over a low flame for about 7 minutes
  6. Garnish with parsley and enjoy
Nutrition Facts
Tindora Curry
Amount Per Serving
Calories 220 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 12.8g 64%
Sodium 180mg 8%
Total Carbohydrates 11.3g 4%
Dietary Fiber 3.5g 14%
Sugars 6g
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.