Tomato Curry

A rich, tangy tomato based curry, that's quick and easy, this curry is an ideal healthy meat free option.

Scott came home the other day with some homegrown tomatoes from Sally. There were two different types, some plum tomatoes. I was going to make a tomato tart but decided on a curry instead, minus meat, which makes this curry vegan.

I used the plum tomatoes to chop and kept the others to cut into wedges.

This curry wasn't overly spicy, I would say medium/mild but if you prefer milder, remove the seeds from the red chilli.

Ingredients

2 tbsp olive oil

4 cloves garlic, thinly sliced

2 tbsp grated ginger

1 onion, thinly sliced

1 red chilli, chopped

2 sprigs thyme

1 tsp fennel seeds, lightly crushed

1/2 tsp paprika

1/2 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

2 tbsp tomato paste

200ml vegetable stock

Method

1.  Finely chop 600g of the tomatoes. Cut the remainder into wedges.

2.  Heat oil in a deep frying pan. Add garlic and ginger. Fry for 1 minute. Add onion, chilli and thyme. Fry gently for 5-6 minutes or until onion has softened.

3.  Stir in the fennel seeds, paprika, turmeric, cumin and coriander. Fry for 2-3 minutes or until fragrant.

4.  Add chopped tomatoes (not tomato wedges), tomato puree and vegetable stock. Bring to the boil, reduce heat, cover and simmer for 15-20 minutes or until thickened. Add more stock if you prefer a thinner sauce.

5.  Add tomato wedges, season to taste, continue to simmer for 5-7 minutes or until wedges are soft but still hold their shape. Serve with steamed rice, pappadums or naan bread.

Enjoy.