Tomato Curry Recipes

AMAZING TOMATO CURRY

Steps:

• 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 a 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.

PORK CHOPS WITH TOMATO CURRY

Steps:

• In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan., In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes., Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.

TOMATO & COCONUT CURRY

Steps:

• Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
• Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
• Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.

EASY TOMATO CURRY

Steps:

• Melt the butter in a small pot and fry the onions and garlic till just golden.
• Add the spices and water cook for 2 minutes Add the tomato paste and stir to incorporate it all together.
• Add tomatoes and cook for 5 mins, or, till tender. DO NOT OVERCOOK OR THE TOMATOES WILL BE TOO SOFT.
• Serve with a curry of choice.

TOMATO CURRY SAUCE

Steps:

• Melt butter in a skillet and add onion, bell pepper, garlic, curry powder and, thyme. Cook, stirring, over medium heat until vegetables are softened. Add tomatoes and liquid and simmer gently for 5 minutes. You may add water if sauce becomes too thick. Season with salt and pepper to taste.