Carole Food.
Tomato Curry
Tomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!
Jump to recipeTomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!
Why you’ll love this dish
Quick - this is very easy and ready in about 20 minutes, so if you're looking for an simple dish that's full of flavour, this is for you!
Seasonal - tomato curries are one of my favourite ways to use tomatoes in summer. It’s also a surprisingly light and refreshing curry, so it’s perfect for the warmer months.
What ingredients do you need for this dish (includes possible substitutions)?
Cherry tomatoes: I like to use a mixture of colours (red and yellow), but this is completely optional.
Garlic: lots of garlic is essential here!
Ginger: also a non-negotiable, ginger works particularly well with tomatoes.
Chilli: add as much as you want!
Spices: provides the base flavour to the curry.
Coconut milk: full fat is best here!
Chickpeas: can be substituted for most other canned beans.
Spring onion: optional! Used as a garnish.
What to serve this with?
This is perfect with rice or paratha.
Instructions
Fry the tomatoes
In a large frying pan over a medium-high heat, add 1-2 tbsp of oil (any neutral oil or coconut oil will work here). Once the pan is hot, add the tomatoes and a good pinch of salt. Cook for 5 minutes, stirring occasionally. After the 5 minutes is up, the tomatoes should be softened.
Add the garlic, ginger and chilli
Reduce the heat to medium then add the garlic, ginger, and chilli. Cook for 2 minutes, or until the garlic is golden. Stir often so it doesn’t burn.
Add the spices
Add the spices and cook for another 2 minutes. Stir frequently.
Pour in coconut milk and chickpeas
Pour in the coconut milk and chickpeas. Increase the heat to high and simmer for 5-10 minutes, or until thickened slightly. Taste for seasoning as you may need to add a bit more salt. Top with sliced spring onions and that’s everything!
Tomato Curry
Tomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!
Ingredients
- 600g cherry tomatoes, halved
- 4 garlic cloves, chopped
- 1 tbsp grated ginger
- 1/2 - 1 chilli, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp fennel seeds
- 400ml coconut milk
- 1 400g can chickpeas, drained
- 1 spring onion, finely sliced
- Oil, salt
Method
- In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once the pan is hot, add the tomatoes and a good pinch of salt. Cook for 5 minutes, stirring occasionally.
- Reduce the heat to medium then add the garlic, ginger, and chilli. Cook for 2 minutes. Stir often.
- Add the spices and cook for another 2 minutes. Stir frequently.
- Pour in the coconut milk and chickpeas. Increase the heat to high and simmer for 5-10 minutes, or until thickened slightly.
- Top with sliced spring onions and enjoy!
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Contact
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