Fresh ripe tomatoes are mouthwateringly delicious and this easy tomato curry is a wonderful way to cook with them. Requiring just a few ingredients, one pan, and not a lot of time, this is one of my favourite ways to eat tomatoes. Suitable for vegetarians and vegans.
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Have you ever grown your own tomatoes? We usually have a few tomato plants in pots in our garden in the summer and this year I’m hopeful of a good crop!
As soon as we have enough I know I'll be making a batch of this tomato curry - it's going to taste incredible with homegrown tomatoes.
This simple tomato curry is one of my favourite tomato dishes. When I travelled in south India in my twenties, tomato fry was one of my favourite dishes. It appears on many menus there and it’s just so good.
This is my attempt to replicate it.
To make it taste really incredible you do need to use fresh curry leaves. Many big supermarkets sell them, or you could try an Asian supermarket.
Failing that you can get dried curry leaves. The taste isn’t quite as good but they work fine. Or you can omit them if you can’t find those either.
How difficult is tomato curry to make?
Tomato curry is one of the easiest curry recipes on this blog. All you need to do is:
- get your spices ready
- chop onion, garlic and ginger
- halve your cherry tomatoes
- fry everything in one pan following the recipe below.
What should you serve with tomato curry?
You can serve tomato curry with rice or an Indian-style bread such as chapati or paratha. Or if you’re really hungry serve with both!
I am obsessed with lime pickle so I always have a spoonful of that on the side.
If you’re looking to make an Indian feast you could also serve it with other curries such as:
- One pot carrot curry
- Red lentil dhal with aubergine and chickpea
- Potato and cauliflower curry
- Sweet potato and beetroot curry
- Potato and spinach curry
- Summer vegetable pilau
- Chickpea and spinach curry
You might also like this homemade tikka paste recipe.
What ingredients do you need?
To make this tomato curry you will need:
- 1 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 4 fresh curry leaves
- 1 onion, chopped
- 2 cloves chopped garlic
- Thumb-sized chunk ginger, chopped
- 1/2 tsp turmeric
- 800g cherry tomatoes, halved (you could also use chopped large tomatoes)
- Salt and pepper, to taste
Do you need any special equipment to make this?
No, all you need is a large frying pan*. I usually use my wok*.
What else can you do with tomatoes?
If you have a glut of tomatoes and are looking for more suggestions for what to do with them you might like some of these recipes:
If you love eating seasonally check out my seasonal vegetable guide to July or August.
Pin tomato curry for later
How to make tomato curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Tomato curry
Ingredients
- 1 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 4 curry leaves*
- 1 onion chopped
- 2 cloves garlic chopped
- Thumb-sized chunk ginger chopped
- 1/2 tsp turmeric
- 800 g cherry tomatoes halved (you could also use chopped large tomatoes)
- Salt and pepper to taste
Instructions
- Heat 1 tbsp sunflower oil in a large frying pan or wok.
- Add 1 tsp black mustard seeds, 1 tsp cumin seeds and 4 fresh curry leaves and fry for a minute or two until the mustard seeds start to pop.
- Add a chopped onion and reduce the heat. Fry for 10 minutes or until the onion is soft. Stir often.
- Add 2 cloves of chopped garlic and a thumb-sized piece of chopped ginger. Fry for one more minute then add 1/2 tsp turmeric and stir in.
- Add 800g halved cherry tomatoes and fry for 10-15 minutes until starting to break down, stirring often.
- Season to taste with salt and pepper.
- Serve immediately with rice, bread and/or other curries.
Notes
Nutrition
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