Tomato curry with black mustard seeds
- July 2015
- Serves 4 as a side dish or two as a main
- Hands-on time 50 min
This curry makes a wonderful vegetarian main course or you could serve it as a side dish with any meat or fish curry.
Served with our spiced pilau rice (pictured in the background) for a delicious vegetarian meal for two.
- Dairy-free recipes
- Gluten-free recipes
- Vegetarian recipes
- 18.1g (14.6g saturated)
- 10.7g (9.1g sugars)
Fresh curry leaves are available from Indian grocers and spice shops. If you can’t find any, use a handful of dried curry leaves instead.
Make this dish a day in advance and keep it in an airtight container in the fridge. Reheat gently to serve.
To skin the tomatoes, score a small cross in the top of each one, put in a heatproof bowl and pour over boiling water. Leave for 1-2 minutes, then drain, refresh in cold water and peel. The skins should slip off easily.
Rate & review