Simple Tomato Curry

Hurrah!  I’m back!  And I’m very happy to be so.  Missed this space rather a lot in the last few weeks but a blogging break was much required.  It’s been all go up here.  Work has been insanely busy; D is back home after 5 months snowboarding in Canada; Marco’s in training to be a better behaved dog; we’re moving house (again); and I’m running my first half marathon next weekend.

With so much going on, I hadn’t been very adventurous in the kitchen, instead relying on simple dishes, old favourites and more than a few takeaways.  Last weekend, however, I got my cooking mojo back and had a super Sunday trawling through cookbooks old and new then tearing up the kitchen trying out new ideas.  It was great. 🙂

One of  my successes was the following tomato curry.  Now, I’ve included two amounts of spices in the below recipe and for good reason.  This is a lovely simple dish to eat alongside some plain boiled rice and if that’s how you fancy it, go for the larger quantities of spice to really taste the curry flavour.  However, I think this dish truly shines when the flavours are mellowed and it is paired with a really hot beef curry.  The sweet, tangy tomatoes compliment the dark spiciness of the meat dish absolutely perfectly.  If this is how you want to eat it, use the smaller quantities of spice.

P.S. Best use slightly acidic tomatoes for this. The really sweet Italian ones turn a bit too syrupy.

Simple Tomato Curry

(serves 2 as a main, 4 as a side)

1 onion, chopped

2 cloves of garlic, chopped

1 tspn chopped ginger

1/2 or 1 tspn ground coriander

1/2 or 1 tspn ground cumin

1/4 or 1/2 tspn turmeric

1/4 or 1/2 tspn cayenne pepper

1 tblspn tomato puree

500g tomatoes, preferably not sweet Italian ones – 250g chopped finely, 250g cut into quarters

  • Fry the onion, garlic and ginger in a little vegetable oil over a medium heat until onion is softened.
  • Add the spices and fry for a minute more.
  • Add the chopped tomatoes, tomato purée and 50ml of water.  Cook over a gentle heat for 30 mins until tomatoes have turned all pulpy.
  • Add the tomato quarters and cook for 10 mins more until tomatoes are softened but still hold their shape.

12 thoughts on “Simple Tomato Curry

  1. Oh good you posted your curry. Sounds gorgeous m’dear.

    Poor Marco!

    Hope life is calming down for you and best of luck with the half marathon.

  2. 5 months snowboarding! Lucky thing!

    As for Marco, I know what you mean, but our old dog refused to learn new things… little tyke!

    As for moving, don’t stress, it does no good, but please tell me you are not moving too far from the sea and that wonderful light of yours, otherwise you’ll have to bottle it!

    Good luck with the half marathon, I can almost manage a full one, but only between meals… or is that a mars bar……

  3. Have missed you, loved the pictures (both today & yesterday’s), and sorry to hear that you’re moving again. You seemed so happy where you were, but I hope the move will be a good one for you. Where are you taking Marco for training? I hope someplace positive!

  4. What lovely photographs. I think your blog is just fantastic, the images make it. I’ve been enjoying the new seasons wonderful coloured tomatoes in the shops at the moment. I grab handfuls of the orange, yellow and bright red sweet small tomatoes – they look amazing in salads with fresh herbs – your curry looks great. I do something very similar with Aubergine.

  5. Beautiful pics! The curry looks delicious. I don’t eat meat, but I would think this would go well with some brown rice or perhaps quinoa. What do you think?

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