Source: Meera Sodha’s family recipe for vegan Gujarati tomato curry

Tomato Curry

Course Dinner
Cuisine Indian
Keyword Curry, Tomato
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people


  • 3 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • 1 pinch fenugreek seeds
  • 5 cloves garlic peeled and minced
  • 1 kg tomatoes quartered
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground tumeric
  • 1 tbsp tomato puree


  • In a large frying pan for which you have a lid, heat the oil over a medium heat until it’s shimmering hot. Add the mustard and fenugreek seeds, leave them to pop for a minute, then add the minced garlic. Stir until the garlic is golden and getting sticky in the pan – this will take a minute, possibly two – then add the tomatoes and a big pinch of salt. Stir to combine, then cover the pan and leave everything to cook on a high heat for five minutes – it should be bubbling fiercely. Add the chilli, ground coriander, cumin, turmeric, tomato puree and a couple of tablespoons of water, if need be to loosen the mixture, cover again and cook for a further two minutes.
  • Taste and adjust the salt or chilli, if you wish, then distribute the curry across four bowls and add a sprinkle of coriander to each. Serve as part of a meal with freshly steamed basmati rice and/or chapatis.
Categories: Dinner


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