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Amazing tomato curry
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Total Time:
40 minutes
Ingredients:
  • 1.2 kg ripe mixed tomatoes
  • 1 pinch of saffron
  • 20 g flaked almonds
  • 4 cloves of garlic
  • 4cm piece of ginger
  • 2 fresh red chillies
  • olive oil
  • 1 handful of fresh curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 onion
  • 1 x 400 g tin of light coconut milk
  • 2 teaspoons mango chutney
Instructions:
  • Pierce tomato skins with a knife and remove cores. Boil tomatoes for 45 seconds, then peel. Infuse saffron in 100ml boiling water. Toast almonds until golden. Sauté garlic, ginger, chillies, curry leaves, spices, and onions for 3 minutes. Add tomatoes, coconut milk, saffron water, and simmer covered for 20 minutes, stirring in mango chutney halfway. Season with salt and pepper. Garnish with almonds and serve with rice.

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