This tomato curry feels like summer in a saucepan. Not the polite kind of summer either — the full-on, warm-breeze-through-the-kitchen-window, tomatoes-still-warm-from-the-garden kind. I first made this in late July when I had a bowl of tomatoes that were too soft for salads but too beautiful to waste. And I thought, Why not let them be the main event?
It’s not your heavy, stew-all-day type of curry. It’s lighter, fragrant, with creamy coconut, warming spices, and this cheeky splash of mango chutney that sneaks in sweetness right when you need it. Serve it with rice or naan, barefoot if you’re at home, and definitely with a cold drink nearby. Also: the saffron? Totally extra. But so worth it.
Why You’ll Love It
- It’s all about the tomatoes — sweet, tangy, and melt-in-your-mouth soft
- Perfect for warm evenings — light, silky, and loaded with flavour
- Naturally vegan without trying too hard
- Leftovers are somehow even better cold — like a curry-meets-gazpacho moment
- Those toasted almonds? Crunchy bliss on top
- Great way to use up soft tomatoes — don’t bin them!
Ingredients
- 1.2kg ripe mixed tomatoes
- 1 pinch of saffron
- 20g flaked almonds
- 4 garlic cloves
- 4cm piece of fresh ginger
- 2 red chillies
- Olive oil
- 1 handful fresh curry leaves
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 onion
- 1 x 400g tin light coconut milk
- 2 tsp mango chutney
- Sea salt and black pepper, to taste
- Fluffy rice, to serve
How to Make It
Blanch the tomatoes:
Fill a large pot with water and bring it to a fast boil. Prick the tomatoes and core the big ones. Drop them in for about 45 seconds, then drain and peel them — skins should slide off like magic. Set aside.
Bloom the saffron:
Add the saffron to 100ml of freshly boiled water. Let it steep and turn that beautiful gold while you get on with everything else.
Toast the almonds:
Toss the flaked almonds into a dry pan over medium heat. Watch them like a hawk — once golden, get them out and into a bowl. They’ll keep crisp better off the heat.
Build the flavour base:
Chop the garlic, ginger, and chillies nice and fine. Heat a tablespoon of oil in your pan, then throw in the curry leaves, mustard seeds, fenugreek, and cumin. Let them sizzle and pop for 30 seconds.
Sauté the aromatics:
Peel and quarter the onion, then separate it into petals. Add to the pan with the garlic, ginger, and chilli. Stir and fry for about 3 minutes — everything should start to soften and smell amazing.
Simmer it all together:
Add the peeled tomatoes, coconut milk, and that saffron water you made earlier. Give it a good stir. Cover and simmer gently for 20 minutes. Halfway through, take off the lid and add the mango chutney. Don’t skip it — it brings the whole thing together.
Season and serve:
Taste it — add salt and pepper if it needs a little something. Finish by scattering over the toasted almonds. Serve hot with rice, and maybe a wedge of lime if you’re feeling fancy.
Common Mistakes and How to Dodge Them
My curry’s too watery — why?
Your tomatoes might’ve been extra juicy. Just simmer uncovered a bit longer to reduce it down.
Can I skip peeling the tomatoes?
You can, but the skins curl up in the sauce and aren’t the nicest texture. It’s worth the extra step.
Why’s it bitter?
Could be burnt spices. Keep the heat medium and don’t walk off once they hit the oil.
Not enough kick — what now?
Add another chilli or a bit of cayenne at the end. Or cheat and stir in a spoon of hot mango chutney.
Storage and Reheating
Fridge: Keeps up to 4 days. Store in an airtight container. The flavour gets even better.
Freezer: Yes! Let it cool, portion it out, and freeze for up to a month.
Microwave: Reheat with a splash of water or coconut milk to loosen it up.
Stovetop: Warm gently in a pan over low heat, stirring often.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
You can — but you’ll lose the magic of ripe summer tomatoes. Go fresh if they’re in season.
What if I don’t have curry leaves?
Skip them or use a bay leaf. It’s not the same, but it still works.
Is saffron really necessary?
Nope. But it adds something elegant. If you have it, use it. If not, your curry will still be lovely.
What can I serve it with besides rice?
Naan, roti, or even couscous. Just something to mop up that sauce.
Nutrition Facts (Per Serving):
- Calories: ~370
- Fat: 21g
- Carbs: 36g
- Protein: 7g
- Sodium: 210mg
- Sugar: 10g
Jamie Oliver Vegetarian Tomato Curry
Description
A light, fragrant curry made with ripe tomatoes, warm spices, coconut milk and saffron — finished with crunchy toasted almonds.
Ingredients
Instructions
- Blanch and peel tomatoes. Infuse saffron in 100ml boiling water.
- Toast almonds until golden, set aside.
- Fry curry leaves and spices in oil, add chopped aromatics and onion.
- Add tomatoes, coconut milk, saffron water. Cover and simmer 20 mins.
- Add mango chutney halfway, remove lid.
- Season, top with almonds, and serve with rice.
Notes
- Use ripe, in-season tomatoes for best flavour.
- Toast almonds separately to avoid burning.
- Mango chutney adds sweetness — don’t skip it.
- You can skip saffron if needed — it’s a bonus, not a deal-breaker.