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Fragrant Tomato Curry

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Fragrant Tomato Curry

This curry is best made during the summer months when tomatoes are at their most delicious and so make for the very best results.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: Modern Australian
Diet: Vegan, Vegetarian
Difficulty: 2 - Not too tricky
Cookbook: Veg by Jamie Oliver
Servings: 4 servings
Calories: 451.5kcal
Author: The Cook

Equipment

  • Large Non-stick Frying Pan
  • Small Bowl

Ingredients

  • 1.2 kg ripe red tomatoes, mixed varieties
  • 1 pinch saffron
  • 100 ml water, boiling
  • 4 cloves garlic
  • 4 cm piece fresh ginger
  • 2 fresh red chillies
  • 1 tablespoon olive oil
  • 1 cup fresh curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 large onion
  • 400 g can coconut milk
  • 2 teaspoons mango chutney
  • salt and freshly ground black pepper, to taste
  • 20 g flaked almonds

Instructions

  • Prick the tomatoes with the tip of a knife, removing the cores from the larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
  • Cover the saffron with boiling water and leave to infuse.
  • Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
  • Peel and very finely chop the garlic, ginger and chillies.
  • Drizzle olive oil into the pan, then add the curry leaves, followed by all the spices.
  • Peel and quarter the onion, separate into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
  • Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway through cooking.
  • Season to taste with salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
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Nutrition

Serving: 1serving | Calories: 451.5kcal | Carbohydrates: 38.5g | Protein: 11.1g | Fat: 31.6g | Saturated Fat: 22g | Sodium: 37.9mg | Potassium: 1142.8mg | Fiber: 11.4g | Sugar: 15.6g | Vitamin A: 7184.7IU | Vitamin C: 2445.4mg | Calcium: 569.7mg | Iron: 4.3mg
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