This tomato curry was more or less a happy accident when I had a box full of tomatoes left over after a shoot. I decided to make a tomato curry and this was so good!

Tomato curry

Tomato curry

This tomato curry was more or less a happy accident. We had a photoshoot and were left with lots of delicious tomatoes. I brought a crate back home but of course needed to do something other than add it to a salad. So I thought why not make a curry out of it? And boy was it delicious! The tomatoes counter balance the hotness of the chili so it’s the perfect meal. You can combine it with either courgette pasta or cauliflower rice. Both work fabulous here.

Whole30 proof

This tomato curry also happens to be paleo and whole30 proof. When I made it for the first time I was doing a whole30 so naturally I created the recipe using the whole30 rules. But if you’re not doing one you can serve it with regular noodles, rice or whatever else you would eat with a curry. Naan bread would be wonderful here too.

Making the curry

Now to make the tomato curry is really simple. The tomatoes I had where all different shapes and sizes and a few different colors as well. I just cut them all smaller when needed and left them whole when not needed.

It’s essentially a one pot meal if you bake the chicken in the same pan as the tomatoes. If you do start by doing the chicken first before you add the tomatoes. I actually like to bake the chicken separately so they crisp up nicely. And caramelize better. But for convenience you can do it in one pot.

Lots of moisture

Since I don’t do anything to do tomatoes other than washing them, they do contain a lot of moisture. Which comes out once they start to break down. If you want your tomato curry to be a bit thicker you can add some arrowroot to it.

I did that here. I don’t like a curry to be too runny. In order to add the arrowroot you can sprinkle it on but if you want to avoid getting lumps in the curry it’s better to use a bit of the moisture to stir into the arrowroot and whisking it till it is smooth. You then add it to the tomato curry and let it boil a bit in order to thicken.

Tomato curry with zucchini noodles

Or sometimes called zoodles. Which I think is a rather weird name, but ok. Call them what you like. It’s really good in combination with the tomato curry. You can leave them raw as is, or you can briefly bake them in a separate pan so they heat up. Don’t overcook them. They really don’t need a lot.


If you leave out the chicken you have an easy vegetarian dish. You could even add some chickpeas to it to amp up the amount of protein. I loved it with the chicken but will definitely try a vegetarian version soon.

Keeping the curry

If you want to store the curry, you can keep it in the fridge for about two days. But it freezes well, so if you have too much (like I did!) freeze the leftovers and enjoy at a later time.

It’s also perfect for when you have loads of tomatoes from your own garden in the summer. The curry holds a lot of them, so ideal to use the extra’s.

Tomato curry with zucchini noodles

Tomato curry with zucchini noodles

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It’s simple and so delicious you’ve got to try this. It’s also whole30 proof but make sure you use compliant curry paste for this!
Decorative clock showing preparation time
Cooking time 1 hour
Total time 1 hour

4 people


  • 1500 gr tomatoes size doesn’t matter
  • 1 tbsp coconut oil
  • 2 tbsp red curry paste heaped
  • 2 onions finely sliced
  • 2 cloves garlic finely sliced
  • 1 can coconut milk 400 ml
  • 300 gram chicken thigh fillet in cubes
  • 4 zucchini into noodles
  • arrowroot to thicken
  • fresh cilantro to serve
  • pepper and salt

  • Slice the tomatoes into smaller pieces. Big ones into 8, smaller ones in half or into quarters. Set aside. 
  • Heat a large pan where everything will fit into and add the coconut oil. Add the onions and the garlic and bake until they are translucent Add the curry paste and bake until it becomes fragrant 
  • I like to bake the chicken separately so I can really crisp them up but you can keep it in one pot and add the chicken after you baked the onions and garlic.
  • Add all tomatoes and stir so all tomatoes get a bit of the curry paste. Bake this for about 10 minutes on medium heat until the tomatoes start to soften a bit. Add the coconut milk and bring to the boil. 
  • Leave to simmer until the tomatoes start to fall apart for the most part. There is a lot of moisture coming out of the tomatoes so if you want your curry to be a little thicker add some arrowroot. 
  • Add pepper and salt to taste
  • You can eat the zucchini noodles raw or briefly bake them in a pan so they are also warm. Add a bit of salt and pepper and serve with coriander.

Nutrition Information per portion

Calories: 515kcal | Carbohydrates: 30g | Protein: 21g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 107mg | Potassium: 1850mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4757IU | Vitamin C: 93mg | Calcium: 118mg | Iron: 6mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist