Recipe: Tomato Achaar Coconut Curry

This is a Thai-inspired tomato achaar and coconut milk curry recipe. You can add veggies, tofu or chicken to the mix for a quick dinner over rice or noodles.

Tomato Achaar Coconut Curry


1 13.5 ounce can of coconut milk

1 tablespoon Brooklyn Delhi tomato achaar

2 teaspoons oil

1/4 onion, sliced

1 teaspoon ginger grated

handful of baby spinach

3 mushrooms, sliced

6 ounces firm tofu, cubed - can just throw it in, sautee it lightly beforehand or use the baked & marinated variety (We like Wildwood brand) - can also sub in chicken

cilantro & lime for garnish

salt to taste


In a pan, heat 2 teaspoons of oil at medium-low heat.  Add in the onions and saute until translucent. Quickly mix in the shredded ginger and give a good stir.

Add in the coconut milk and mix well.  Spoon tomato achaar into the pan and mix well.  Turn the heat to medium-high and let the coconut milk simmer.  Add in the mushrooms and tofu and simmer for 5 minutes.  Add in the spinach and simmer until it wilts.  Add salt to taste. Turn off the heat.

Squeeze lime on top and garnish with cilantro!

Serve over rice or noodles.

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