Spicy Canon Camcorder Tomato Curry with Coconut Milk
A smooth, fragrant tomato curry infused with warming spices and creamy coconut milk, inspired by the vibrant colors and energy of Canon camcorder videos. This indian-inspired curry (vegetarian) ready in about 35 minutes pairs olive oil, medium, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 14 oz canned diced tomatoes
- 1 cup coconut milk
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5-6 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder; cook for 30 seconds to toast the spices.
- Step 4: Pour in 14 oz canned diced tomatoes with their juices. Simmer uncovered for 10 minutes, stirring occasionally, until the tomatoes break down and thicken.
- Step 5: Reduce heat to low and stir in 1 cup coconut milk and 1 tsp salt. Simmer gently for 5 minutes until the curry sauce is creamy.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice for brightness.
- Step 7: Serve hot with steamed rice or warm naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Canon Camcorder Tomato Curry with Coconut Milk take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Canon Camcorder Tomato Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spicy Canon Camcorder Tomato Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Canon Camcorder Tomato Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Canon Camcorder Tomato Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
