This easy and delicious vegetarian tomato curry from Jamie Oliver is a quick, flavorful dish perfect for any meal. Packed with creamy coconut milk, ripe tomatoes, and aromatic spices, it’s a simple yet satisfying option that’s full of vibrant, fresh flavors. You can easily adjust the spices to suit your taste!
Ingredients Needed
- 1.2kg (2.6 lbs) ripe mixed tomatoes
- 1 pinch of saffron
- 20g (3/4 oz) flaked almonds
- 4 cloves of garlic
- 4cm (1.6 in) piece of ginger
- 2 fresh red chillies
- Olive oil (for frying)
- 1 handful of fresh curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 onion
- 1 x 400g (14 oz) tin of light coconut milk
- 2 teaspoons mango chutney
How To Make Vegetarian Tomato Curry
- Prick and prepare tomatoes: Use the tip of a knife to prick the tomatoes, removing cores from any large ones. Blanch in boiling water for 45 seconds, drain, then peel off the skins.
- Infuse saffron: Cover the saffron with 100ml (1/2 cup) of boiling water and let it infuse.
- Toast almonds: In a non-stick frying pan over medium heat, toast the almonds until golden, then remove and set aside.
- Prepare aromatics: Peel and finely chop the garlic, ginger, and chillies.
- Fry spices and aromatics: Drizzle 1 tablespoon of oil in the pan, then add curry leaves and all spices (mustard, fenugreek, cumin). Peel and quarter the onion, separate it into petals and add it along with the garlic, ginger, and chillies. Fry for 3 minutes, stirring constantly.
- Cook curry: Add the prepared tomatoes, coconut milk, and saffron water to the pan. Cover and simmer for 20 minutes, stirring occasionally. Add the mango chutney halfway through.
- Season and serve: Season with sea salt and black pepper to taste. Scatter the toasted almonds over the top and serve with fluffy rice.
Recipe Tips
- Use ripe tomatoes: For the best flavor, choose the ripest, juiciest tomatoes you can find, especially during summer when they’re at their peak.
- Don’t skip toasting the almonds: Toasting the almonds adds a crunchy texture and enhances their flavor, making the curry even more delicious.
- Add mango chutney halfway: Stir in the mango chutney halfway through cooking for a perfect balance of sweet and savory.
- Infuse saffron: Be sure to let the saffron sit in boiling water for a few minutes to release its full flavor before adding it to the curry.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover curry cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the curry to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Heat the curry in a saucepan over medium heat, stirring occasionally, for 5-7 minutes, until hot.
Nutrition Facts
Serving Size: 1 cup (250g)
- Calories: 208
- Total Fat:12.9g
- Saturated Fat: 6.1g
- Total Carbohydrate: 19.7g
- Dietary Fiber: 4.8g
- Sugars: 15.9g
- Protein: 5.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Fragrant Squash Curry
- Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry
- Jamie Oliver Vegetarian Mushroom Curry
- Jamie Oliver Vegetarian Curry
Jamie Oliver Vegetarian Tomato Curry
Description
This easy and delicious vegetarian tomato curry from Jamie Oliver is a quick, flavorful dish perfect for any meal. Packed with creamy coconut milk, ripe tomatoes, and aromatic spices, it’s a simple yet satisfying option that’s full of vibrant, fresh flavors. You can easily adjust the spices to suit your taste!
Ingredients
Instructions
- Prick and prepare tomatoes: Use the tip of a knife to prick the tomatoes, removing cores from any large ones. Blanch in boiling water for 45 seconds, drain, then peel off the skins.
- Infuse saffron: Cover the saffron with 100ml (1/2 cup) of boiling water and let it infuse.
- Toast almonds: In a non-stick frying pan over medium heat, toast the almonds until golden, then remove and set aside.
- Prepare aromatics: Peel and finely chop the garlic, ginger, and chillies.
- Fry spices and aromatics: Drizzle 1 tablespoon of oil in the pan, then add curry leaves and all spices (mustard, fenugreek, cumin). Peel and quarter the onion, separate it into petals and add it along with the garlic, ginger, and chillies. Fry for 3 minutes, stirring constantly.
- Cook curry: Add the prepared tomatoes, coconut milk, and saffron water to the pan. Cover and simmer for 20 minutes, stirring occasionally. Add the mango chutney halfway through.
- Season and serve: Season with sea salt and black pepper to taste. Scatter the toasted almonds over the top and serve with fluffy rice.
Notes
- Use ripe tomatoes: For the best flavor, choose the ripest, juiciest tomatoes you can find, especially during summer when they’re at their peak.
- Don’t skip toasting the almonds: Toasting the almonds adds a crunchy texture and enhances their flavor, making the curry even more delicious.
- Add mango chutney halfway: Stir in the mango chutney halfway through cooking for a perfect balance of sweet and savory.
- Infuse saffron: Be sure to let the saffron sit in boiling water for a few minutes to release its full flavor before adding it to the curry.
Jamie Oliver Vegetarian Tomato Curry