Fragrant spices, saffron & coconut sauce, and toasted almonds. This tomato curry goes up a level when tomatoes are at their most delicious, so make it in the summer with beautifully ripe tomatoes for the very best results.
1.2kg ripe mixed tomatoes
1 pinch of saffron
20g flaked almonds
4 cloves of garlic
4cm piece of ginger
2 fresh red chillies
1 handful of fresh curry leaves
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 x 400g tin of light coconut milk
2 teaspoons mango chutney
1. 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 nonstick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
2. 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.
NUTRITION PER SERVING 208 kcal; 12.9g fat (6.1g saturated); 5.1g protein; 19.7g carbs; 15.9g sugars; 0.2g salt; 4.8g fibre
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