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.
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.