Hello & Welcome to This Spicy Life…
Today I’m featuring one of my husband’s recipes. He has adapted it over the years, though it is probably similar to many tomato curry recipes out there. His is much simpler and is definitely my favorite! This is best made with fresh, homegrown tomatoes but can also be made with store-bought tomatoes. This just might inspire you to go and plant one or two tomato plants this summer!
We usually eat tomato curry with aloo parathas. It is equally delicious with mooli (daikon) parathas or even rice. The combination makes for a simple, home-style lunch or dinner. I’ll post the aloo paratha next week.
Notes: You may want to remove the tomato skins before cooking if you are serving this for guests or if the tomatoes have very thick skins. Tomato skins actually contain fiber and nutrients so I normally don’t remove the skins. To remove the skins: bring a pot of water to boil. Slash a shallow “X” in the bottom of each tomato. Drop the tomatoes into the boiling water for a minute. Remove the tomatoes to cold water. Slip off the skins.
Simple Tomato Curry
- 6 large ripe tomatoes (about 4 cups chopped), washed and cut into pieces (approx. 1″ x 1″)
- 2 tsp oil
- 2 tsp cumin seeds
- 1 large onion, chopped
- 6 cloves garlic, roughly chopped
- 2 green chilis, finely chopped (or to taste)
- 1 tsp salt (or to taste)
- pinch of sugar (optional)
- Heat the oil in a medium-sized saucepan over medium heat.
- Add the cumin seeds and cook for about 1 minute. They will start to turn darker brown.
- Stir in the onions and allow to cook until they start to turn translucent.
- Stir in the garlic and green chilis and cook until the garlic is fragrant and the onions start to turn brown at the edges.
- Add the tomatoes, salt and sugar (if using) and turn the heat to low. Cook for 5 minutes or until the tomatoes just start to break down, but still hold their shape.
- Taste for salt and serve with parathas or rice.