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Quick Tomato Curry
Prep 3 minutes
Cooking 12 minutes
Makes 2 servings

Ingredients
 

  • 1 tin crushed/diced tomatoes 400g/13.5oz
  • 1 onion
  • 2 garlic cloves
  • some vegetables optional
  • 1 tbsp curry powder and/or Garam Masala, see notes
  • 1 tbsp tomato paste

Instructions
 

  • Chop veggies (if using), onion and garlic.
  • Heat some oil in a saucepan. Then add onion and garlic and fry until slightly translucent.
  • Add tomato paste and spices while stirring continuously so they don’t burn.
  • Add veggies (if using) and fry for just a minute or so.
  • Then add the tin/can of tomatoes and bring to a boil. Let it simmer for roughly 10 minutes.
  • Serve hot with rice, chapatis or naan bread.

Notes

  • Instead of tinned tomatoes, you can absolutely use fresh tomatoes. I reckon 4-5 fresh tomatoes, chopped, will be enough in this recipe.
  • Vegetables: cauliflower, broccoli, green beans, peas, zucchini/courgette, carrots and eggplant/aubergine. You'll need about 2-3 cups.
  • If you want to use whole spices, go for a small stick of cinnamon, 5 cloves, a bay leaf, 1-2 cardamom pods, 1 teaspoon cumin seeds and, if available to you, some fenugreek (leaves) and chilli (for a spicy curry).