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Tomato & coconut curry

Tomato & coconut curry in a wok

Tomato & coconut curry

Name: Tomato & coconut curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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 onions thinly sliced; 1 heaped tsp black mustard seeds; ½ tsp ground turmeric; 1 tsp sea salt flakes; 4 garlic cloves crushed; 1 green chilli finely chopped; 1kg large ripe tomatoes cut 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 rice to serve

Charlotte Pike

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Celebrate tomatoes – even better if they're homegrown – with this juicy coconut curry, that brings plenty of colour and flavour to your plate

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 onions

thinly sliced
1 heaped tsp black mustard seeds
½ tsp ground turmeric
1 tsp sea salt flakes
4 garlic cloves

crushed
1 green chilli

finely chopped
1kg large ripe tomatoes

cut 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 rice

to serve

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Nutrition: Per serving

kcal376
fat24g
saturates15g
carbs29g
sugars24g
fibre9g

high
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.

RECIPE TIPS

SPARE CURRY LEAVES?

If you like, fry some extra curry leaves in a little oil until crisp, and spoon these over the curry just before serving.

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A star rating of 3.6 out of 5.3 ratings

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