Amazing Tomato Curry | Jamie Oliver's Meat-Free Meals

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Prick the tomatoes with a knife tip, removing cores from larger ones. Plunge into fast-boiling water for 45 seconds, drain and peel off the skins.
2. Cover the saffron with 100 ml of boiling water and leave to infuse.
3. Toast the almonds in a large non-stick frying pan over medium heat until golden, tip into a small bowl, and return the pan to the heat.
4. Finely chop the garlic, ginger and chillies.
5. Drizzle 1 tablespoon of oil into the pan, add the curry leaves and all the spices. Add the onion (quartered and separated into petals) with the garlic, ginger and chilli, and fry for 3 minutes, stirring constantly.
6. Add the tomatoes, coconut milk and saffron water, cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway through.
7. Season to taste with sea salt and black pepper, scatter over the almonds and serve with fluffy rice.

Summarized from Jamie Oliver's video. Watch it for the details.

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GarlicOnionGingerTomatoCoconut milkAlmondMango chutney