Tomato and Coconut Curry


1 tbsp of olive oil

1 tsp or yellow mustard or black mustard

½ tsp cumin seeds

10 curry leaves

3 garlic cloves, finely chopped or grated

5cm fresh ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

Pinch of turmeric

Pinch of ground coriander

4 cardamom pods

4 cloves (optional)

1x 400g tin coconut milk (soya single cream)

20 g palm sugar, grated

3 tsp dried fenugreek leaves

800g fresh tomatoes, coarsely chopped

2 tsp fresh coriander, chopped (optional)

Salt and pepper


Heat the oil in a large saucepan or wok, add the mustard and cumin seeds and let them pop for 1 minuets. Remove the pan from the heat and add the curry leaves, garlic ginger and chillies. Return to the heat and cook until softened. Add the turmeric, coriander, cardamom and cloves and cook for a further minute. Add the coconut milk/alternative soya single cream, palm sugar and fenugreek leaves and simmer for 4 minutes. Add the tomatoes and simmer for a further 5 minutes, adding a little water if too thick, stir in the herbs, season and then serve with rice or lentils and popadoms, or plain rice.