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A Peasant Tomato Curry

With the amazing Nutbourne tomatoes


1.2 kg ripe mixed tomatoes

1 pinch of saffron

4 cloves of garlic

4cm piece of ginger

2 fresh red chillies

1 tbsp of Ghee

10 fresh curry leaves (dried will work)

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon cumin seeds

2 onion

2 teaspoons mango chutney

2 tbsp of chopped fresh coriander


Cover the saffron with 100ml of boiling water and leave to infuse.

Peel and very finely chop the garlic, ginger and chillies. Add the Ghee into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, take apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly. Add the tomatoes, 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, and scatter over the chopped coriander to serve, perfect with a spoon of Plawhatch yogurt and a Mamoosh pitta

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