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tomato curry with rice, pickle and flatbreads in bowl and dish
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Tomato curry

A quick and easy tomato curry that’s suitable for vegetarians and vegans.
Course Main Course
Cuisine Indian, Vegan
Keyword tomato curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 173kcal

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

*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.

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