I discovered the joy of Indian cuisine about five years ago. Dining with a friend, we wanted to try something new and chose the cute, brand-new Bombay restaurant in town. We began with the veggie sampler: Pakoras and Samosas, and the staple spiced crackers and sweet dipping sauce, before graduating to Curry and Saag Chicken. I wasn’t prepared for my own reaction. It tasted like comfort food, home on a plate, despite never having eaten anything like it before in my life.

Here’s a recipe for an easy tomato curry sauce I make regularly for my family. I hope you love it as much as I do!

Tomato Curry


2 Tbsp cooking oil

1 small yellow onion, diced

2 cloves garlic, rough chopped

2 16oz cans tomato (I use diced)

2 Tbsp ground cinnamon

1 Tbsp turmeric

1 Tbsp Garam Masala spice (McCormick is good, or make your own)

1 tsp Ground Coriander

1 tsp thyme leaves

¼ tsp cayenne pepper (or to taste, I like a little more heat than average)

½ tsp black pepper (or to taste)

½ tsp salt (or to taste, depending on your Garam Masala mix)


Wide skillet, blender.

The Method:

Heat oil over medium-high in wide skillet (12” or wider). When shimmering, add onion and sauté until softened & translucent (around 6-8 minutes). Add garlic and stir constantly, cooking for an additional 2-3 minutes.

Add tomatoes with juices and stir to ensure onions & garlic don’t stick to bottom. Add spices and stir. Lower heat and simmer briskly for approximately 20-25 minutes, checking to ensure no sticking.

Test for seasonings, adjusting as necessary. Remove from heat and allow to cool somewhat while uncovered.

Carefully transfer curry to a blender. Pulse to puree curry to a creamy sauce.