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RecipeVegetarian

🍅 Tomato Curry

Ingredients

  • 7 tablespoons (100ml) neutral oil such as vegetable or sunflower oil
  • 1 medium yellow or red onion (8 ounces; 227g), cut into 1-inch chunks
  • 2 plum tomatoes (8 ounces; 227g total), cut into 1-inch chunks
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 tablespoon chana dal (split desi chickpeas)
  • 1 tablespoon moong dal (split mung/moong beans)
  • 1 14-ounce (397g) can whole peeled tomatoes, pureed in a food processor
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon granulated sugar
  • ½ teaspoon ground turmeric
  • Cooked basmati rice and/or flaky flatbreads such as paratha, for serving

Instructions

  • In a large skillet, sauté pan, or wok, heat oil over medium-high heat until shimmering.

  • Add onion and plum tomato chunks, season with salt, and cook just until starting to soften, about 5 minutes.

    • 1 medium yellow or red onion (8 ounces; 227g), cut into 1-inch chunks
    • 2 plum tomatoes (8 ounces; 227g total), cut into 1-inch chunks

  • Using a slotted spoon, transfer the vegetables to a plate, leaving the oil behind in the pan.

  • Add the cumin seeds and mustard seeds and cook until they begin to fry and sizzle in the oil.

    • 1 teaspoon cumin seeds
    • 1 teaspoon black mustard seeds

  • Add 7 tablespoons (100ml) water along with the chana dal and moong dal, then bring to a simmer and cook for 5 minutes.

    • 1 tablespoon chana dal (split desi chickpeas)
    • 1 tablespoon moong dal (split mung/moong beans)

  • Add pureed tomatoes, return to a simmer, then reduce heat to low, and cook gently for 15 minutes to develop the flavor of the curry.

    • 1 14-ounce (397g) can whole peeled tomatoes, pureed in a food processor

  • Stir in garam masala, cumin, sugar, and turmeric.

    • 1 teaspoon garam masala
    • 1 teaspoon ground cumin
    • ½ teaspoon granulated sugar
    • ½ teaspoon ground turmeric

  • Return the onion and tomato chunks to the pan and cook until sauce is thickened and coats vegetables, about 2 minutes.

  • Season with salt to taste.

  • Serve with rice and/or flaky flatbreads.