Fresh Tomato Curry
This vibrant fresh tomato curry is a quick and flavorful vegan dish perfect for busy weeknights. Featuring vine-ripened tomatoes, aromatic ginger, and a blend of warm spices like fennel and turmeric, it offers a healthy, light alternative to standard takeaway curries. Serve this fragrant masala with fluffy basmati rice for a complete, comforting meal.
Instructions
- 1
Submerge vine tomatoes (900 g) in boiling water for 3 minutes. Drain, rinse with cold water, and peel. Finely chop half and cut the rest into wedges.
- 2
Heat vegetable oil (3 tbsp) in a pan. Sauté garlic cloves (2 clove) and ginger (2 tbsp) for 1 minute. Add onion (1) and red chilli (1), frying gently for 6 minutes until softened.
- 3
Mix in fennel seeds (1 tsp), paprika powder (0.5 tsp), turmeric powder (0.5 tsp), ground cumin (1 tsp), and ground coriander (1 tsp). Cook for 2 minutes.
- 4
Add the finely chopped tomatoes, tomato puree (1 tsp), curry leaves (12), and warm water (100 ml). Simmer for 10-15 minutes until thickened.
- 5
Stir in the tomato wedges and simmer for 5 minutes until soft. Season to taste.
- 6
Garnish with fresh coriander (1 handful) and serve with basmati rice.
Nutrition Facts
Per portion