I love this curry. Not only is it simple, quick and easy to make, but it also tastes divine. The sweet, sour, spicy combination makes this one of my all time favourites. You’ll end up with a thick, chunky sauce which tastes amazing with hot buttery chapatis or rice.
This can be adapted and you can throw peas in or make it more substantial by throwing in chopped potatoes (I will be posting a separate recipe for the potato and tomato curry as it is slightly different).
This particular recipe is for a straight-forward tomato curry and my girls love this. I tend to serve it with hot buttered chapatis and it is always a winner. Downside is you may need more chapatis as it is a curry that is totally ‘dip’ worthy.
- 6 vine tomatoes chopped into 1/8 or smaller
- 1 tbs Oil
- 1 tsp Cumin Seeds
- 4-5 Curry Leaves
- ¼ tsp Turmeric
- ½ tsp Ground Coriander
- 25g blitzed (or finely grated) Ginger
- 1-2 Chillies blitzed or finely chopped (optional)
- ½ tsp Pink Salt
- 1 tsp Sugar (or ½ tsp agave syrup) check to see how sweet your tomatoes are first.
- 60ml water
- Heat your oil in a wide bottom pan.
- Add your whole Cumin Seeds – these will sizzle and start to smell, at this point throw in your curry leaves and stand back (this step will take no longer than 30 seconds).
- Throw in your chopped tomatoes and stir so that they are coated in the oil.
- At this point add all your spices. Add Turmeric, Ground Coriander, Sugar and Pink Salt. Add your blitzed (or finely grated) ginger and blitzed (or finely chopped) chillies.
- Stir to ensure that the spices coat the Tomatoes.
- Add 60ml water if you feel the spices are burning.
- Close pan lid and cook on a low heat for 15-20mins. You want the sauce to be thick and the tomatoes to have fused together with all the spices. If you feel that the sauce needs water add a little extra.
- If you fancy adding peas add ½ a cup but taste your curry to check that you are happy with all the spices and if you feel you need a little more don’t be scared to add extra.
- Always add a little spice at a time and taste as it’s easier to add extra but harder to fix a curry if you’ve put in too much.