Tomato Curry

Tomato Curry

A tasty curry with some end-of-summer tomatoes.

Tomato Curry

Adapted from the kitchen diaries by Nigel Slater


2 onions, diced
3 Tbsp neutral oil
2 garlic cloves, minced
1 dried chile, crushed
1 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp cumin seeds
thumb-sized piece of ginger, grated
800 g tomatoes, quartered
100 g yoghurt


In a pot, heat the oil and fry the onions until translucent. Add the garlic and fry until fragrant. Add the spices and stir once or twice until fragrant. Add the tomatoes and simmer for about 20 minutes. Stir in the yoghurt and let warm through but not come to the boil. Add salt and pepper to taste. Serve on rice.

1 comment:

Jeanne said...

Yum! Especially love the idea of adding yogurt.