Fresh tomato curry
Fresh tomato currySubscribe to Sainsbury's magazine
Our fresh vegan tomato curry is perfect for those nights when you fancy a veggie curry in a hurry
- 900g large vine tomatoes
- 3 tbsp vegetable oil
- 2 thinly sliced garlic cloves
- 2 tbsp grated ginger
- 1 thinly sliced onion
- 1 deseeded and chopped red chilli
- 1 tsp lightly crushed fennel seeds
- 1⁄2 tsp paprika
- 1⁄2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tomato purée
- 12 curry leaves
- 100ml hot water
- a small handful of fresh coriander
Cover 900g large vine tomatoes with boiling water in a bowl for 3 minutes. Drain, cover with cold water, then peel off the skins. Finely chop half the tomatoes and cut the remainder into wedges.
Heat 3 tbsp vegetable oil in a frying pan. Add 2 thinly sliced garlic cloves and 2 tbsp grated ginger. Fry for a minute then add 1 thinly sliced onion and 1 deseeded and chopped red chilli. Fry gently for 6 minutes until soft but not browned. Stir in 1 tsp lightly crushed fennel seeds, 1⁄2 tsp paprika, 1⁄2 tsp turmeric, 1 tsp ground cumin and 1 tsp ground coriander and fry for 2 minutes.
Add the chopped tomatoes, reserving the wedges, 1 tsp tomato purée, 12 curry leaves and 100ml hot water. Simmer for 10-15 minutes on a medium heat until thickened – add a little extra water if it’s too dry. Add the tomato wedges, season and simmer for 5 minutes until the wedges are soft but still holding their shape.
Scatter with fresh coriander and serve with steamed basmati rice.