A flavoursome meat-free curry for a tasty midweek meal
Enjoy a curry without the meat with this great Jamie Oliver tasty tomato curry.
- SERVES: 4
- COOK TIME: 40 mins
- DIFFICULTY: not too tricky
- IDEAL FOR: vegetarian, midweek meal
- BUDGET: £
Tasty tomato curry
We all love a curry.
But we need to cut back on our meat intake to help save the planet.
This is why I’m suggesting this tasty tomato curry for your next midweek meal.
You’ll benefit from loads of antioxidants from the tommy’s along with great flavours.
- 1.2 kg ripe mixed tomatoes
- 1 pinch of saffron
- 20 g flaked almonds
- 4 cloves of garlic
- 4cm piece of ginger
- 2 fresh red chillies
- olive oil
- 1 handful of fresh curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 onion
- 1 x 400 g tin of light coconut milk
- 2 teaspoons mango chutney
With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
Cover the saffron with 100ml of boiling water and leave to infuse.
Toast the almonds in a large non-stick frying pan over medium heat until golden, then tip into a small bowl and place the pan back on the heat.
Peel and very finely chop the garlic, ginger and chillies.
Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
For more meat-free midweek meals, visit here.