Tasty Tomato Curry


– 1.2 kg ripe mixed tomatoe – 1 pinch saffron – 20 g flaked almond – 4 cloves garlic – 4 cm piece ginger – 2 fresh red chillie – Olive oil – 1 handful fresh curry leave – 1 teaspoon mustard seed – 1 teaspoon fenugreek seed – 1 teaspoon cumin seed

Method: 1. With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.

1. Cover the saffron with 100ml of boiling water and leave to infuse. 2. Toast the almonds in a large non-stick frying pan over medium heat until golden, then transfer to a small bowl and place the pan back on the heat.

Peel and very finely chop the garlic, ginger, and chillies.

Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices.

Add the tomatoes, coconut milk, and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.

Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.




Palm Tree
Palm Tree