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Tomato Curry


I grew tomatoes for the first time this year.  I was just about to delve into all my books to find a recipe for green tomato chutney, as it seemed that indeed the entire crop was to remain green.  All of a sudden, they have flourished and I am still picking several each day, as we are about to enter October.  This recipe, which I have adapted from Nigel Slater, is a favourite of mine and has turned out to be more useful at the moment than the chutney.

2 medium onions peeled & chopped

3 tablespoons vegetable oil

2 small red chillies

4 cloves garlic chopped

1 tsp mustard seeds

2 tsp turmeric

2 tsp ground cumin

1 tsp fenugreek seeds

1” piece fresh ginger chopped

1 tin crushed tomatoes

8 – 10 large tomatoes, left whole

100g Greek yoghurt

handful of mint, finely chopped

Salt and pepper

  1. Cook the onions in the oil over a moderate heat, stirring to avoid sticking or burning.
  2. Add the garlic and chillies after 5 minutes and 1 minute later stir in the mustard seeds, turmeric, cumin and fennel seeds.  Continue cooking for 2 minutes.
  3. Add the ginger and then the tinned tomatoes and 400ml of water.  Bring to the boil. Then add the whole tomatoes.
  4. Season with pepper and salt, cover and simmer, stirring a couple of times, for about 25 minutes or until the fresh tomatoes are soft but not turned to mush.
  5. Mix the mint with the yoghurt.  Serve this as a side dish
  6. Serve the curry with brown basmati rice.