Quick Fresh Tomato Curry Recipe for a Flavourful Dinner

Tomato curry is a beautifully fresher dish that brings warmth and vibrant flavours to your table. This quick tomato curry recipe is perfect for those who want a fresh, tasty meal without spending hours in the kitchen. Whether you enjoy it on its own, paired with steamed jasmine rice, or alongside a spiced rack of lamb, this curry delivers a satisfying experience with minimal effort.

Why This Fresh Tomato Curry Works

This fresh tomato curry recipe stands out because it uses fresh tomatoes in two forms—diced and quartered—to create a curry with both texture and richness. The spices are gently fried to unlock their full flavour, while the curry leaves add a subtle, unique aroma. The balance of heat from the chilli and warmth from spices like cumin and coriander makes this dish comforting without overwhelming the palate.

The quick cooking time means you can enjoy a homemade curry on busy weeknights or whenever you want a fresh, flavourful meal without fuss.

Ingredients:

• 1kg mixed vine tomatoes (some quartered, some diced)

• 3 tbsp vegetable oil

• 4 thinly minced garlic cloves

• 1 tbsp ginger puree

• 1 thinly sliced onion

• 1 deseeded and chopped red chilli

• 1 tsp lightly crushed fennel seeds

• ½ tsp paprika

• ½ tsp chilli powder

• ½ tsp turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp tomato purée

• 12 curry leaves

• 100ml hot water

• Handful of fresh coriander

  
  

Method:

Follow these simple steps to make your quick tomato curry:

1. Heat the vegetable oil in a frying pan over medium heat.

2. Add the lightly crushed fennel seeds, paprika, chilli powder, turmeric, ground cumin, and ground coriander. Fry the spices for about 1 minute to release their aroma.

3. Stir in the thinly sliced onion and chopped red chilli. Cook gently for 6 minutes until the onion softens.

4. Add the minced garlic and ginger puree, cooking for another minute to blend the flavours.

5. Mix in the diced tomatoes, tomato purée, curry leaves, and 100ml of hot water.

6. Let the curry simmer on medium heat for 10 to 15 minutes until it thickens. If it becomes too dry, add a little more water.

7. The quartered tomatoes should soften but still hold their shape.

8. Finish by scattering fresh coriander over the curry before serving.

   
   

Tips for Serving and Variations

This tomato curry is versatile and pairs well with different dishes:

• Serve it with steamed basmati or jasmine rice for a simple, comforting meal.

• Use it as a side dish for grilled or spiced meats, such as a rack of lamb.

• Add cooked chickpeas or lentils to make it a heartier vegan main course.

• For extra heat, include more fresh chilli or a pinch of cayenne pepper.

• Garnish with a squeeze of fresh lemon juice to brighten the flavours just before serving.