Tomato curry with black mustard seeds

Name: Tomato curry with black mustard seeds
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4 as a side dish or two as a main
Cuisine: Indian recipes
Ingredients: 1kg vine tomatoes, skinned (see know-how); 6 tbsp coconut oil; 5 garlic cloves, thinly sliced; 5cm piece fresh ginger, finely grated; 1 medium onion, thinly sliced; 1 medium-hot red chilli, halved, deseeded and thinly sliced; ½ tsp sweet paprika; ½ tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp tomato purée; 24 fresh curry leaves (see tip); 1 tsp black mustard seeds (from Tesco, Waitrose, Ocado or Asian shops); 150ml hot water from the kettle; Handful fresh coriander sprigs, roughly chopped

Published: 31 Jul 15
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4 as a side dish or two as a main
Hands-on time 50 min

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Ingredients

1kg vine tomatoes, skinned (see know-how)
6 tbsp coconut oil
5 garlic cloves, thinly sliced
5cm piece fresh ginger, finely grated
1 medium onion, thinly sliced
1 medium-hot red chilli, halved, deseeded and thinly sliced
½ tsp sweet paprika
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp tomato purée
24 fresh curry leaves (see tip)
1 tsp black mustard seeds (from Tesco, Waitrose, Ocado or Asian shops)
150ml hot water from the kettle
Handful fresh coriander sprigs, roughly chopped

Method

Finely chop half the tomatoes and cut the remainder into quarters.
Heat half the oil in a large deep frying pan. Add half the garlic, then as soon as it sizzles, add the ginger, onion and chilli. Fry gently for 5-6 minutes until soft but not browned.
Add the paprika, turmeric, cumin and ground coriander, then fry for 2 minutes, stirring occasionally. Add the chopped tomatoes, tomato purée, half the curry leaves and 150ml hot water. Simmer for 10 minutes or until the tomatoes have broken down into a sauce.
Add the quartered tomatoes and 1 tsp salt, then simmer for a further 5 minutes or until they are just soft and still holding their shape.
Heat the remaining oil in a small saucepan. Add the remaining garlic and curry leaves and the black mustard seeds. As soon as the seeds begin to pop and the garlic is lightly golden, tip the mixture into the tomato curry and stir well. Spoon into a serving dish, scatter with the coriander and serve with spiced pilau rice.

Recipe from July 2015 Issue

Nutrition

Nutrition: per serving

Calories: 209kcals
Fat: 18.1g (14.6g saturated)
Protein: 3.2g
Carbohydrates: 10.7g (9.1g sugars)
Fibre: 4.1
Salt: 0.1g

delicious. tips

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.

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