Tomato curry
A quick and easy tomato curry that’s suitable for vegetarians and vegans.
Servings 2 people
Calories 173kcal
Ingredients
- 1 tablespoon sunflower oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 4 curry leaves*
- 1 onion chopped
- 2 cloves garlic chopped
- Thumb-sized chunk ginger chopped
- ½ teaspoon turmeric
- 800 g cherry tomatoes halved (you could also use chopped large tomatoes)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon sunflower oil in a large frying pan or wok.
- Add 1 teaspoon black mustard seeds, 1 teaspoon 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 ½ teaspoon 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
- You can buy fresh curry leaves in many large supermarkets or Asian supermarkets. I usually buy a bag when I see them and store it in my freezer. If you can’t find them you can use dried curry leaves, although the taste isn’t quite the same, or leave them out.
- Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 970mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1956IU | Vitamin C: 96mg | Calcium: 71mg | Iron: 4mg