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Our fresh vegan tomato curry is perfect for those nights when you fancy a veggie curry in a hurry
Cover the 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 the vegetable oil in a frying pan. Add the thinly sliced garlic cloves and grated ginger. Fry for a minute then add the sliced onion and deseeded and chopped red chilli. Fry gently for 6 minutes until soft but not browned. Stir in the lightly crushed fennel seeds, paprika, turmeric, ground cumin and ground coriander and fry for 2 minutes.
Add the chopped tomatoes, reserving the wedges, tomato purée, 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.
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