We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Fresh tomato curry
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Fresh tomato curry
Our fresh vegan tomato curry is perfect for those nights when you fancy a veggie curry in a hurry
Serves: 4
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
129Kcal
Fat
8gr
Saturates
7gr
Carbs
9gr
Sugars
9gr
Fibre
3gr
Protein
2gr
Salt
0gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 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
- ½ tsp paprika
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tomato purée
- 12 curry leaves
- 100ml hot water
To serve
- a small handful of fresh coriander
Step by step
-
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.