Tomato & coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 heaped tsp cumin seeds
- 1 heaped tsp coriander seeds
- 1 heaped tsp fennel seeds
- 2 tbsp sunflower or rapeseed oil
- 10 curry leaves
- 3 large onionsthinly sliced
- 1 heaped tsp black mustard seeds
- ½ tsp ground turmeric
- 1 tsp sea salt flakes
- 4 garlic clovescrushed
- 1 green chillifinely chopped
- 1kg large ripe tomatoescut into quarters
- 250g cherry or baby plum tomatoes
- 400ml can coconut milk
- 2 heaped tsp tamarind paste
- 2 heaped tsp brown or palm sugar
- cooked riceto serve
Nutrition: Per serving
- kcal376
- fat24g
- saturates15g
- carbs29g
- sugars24g
- fibre9ghigh
- protein6g
- salt1.3g
Method
step 1
Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
step 2
Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
step 3
Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.
