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Tomato Curry

  • RECIPE MAKES: Serves 4
  • PREP TIME: 10min
  • COOK TIME: 30 min (+ a little more for Tomato Prep)
Step 1

Heat oil in a dutch oven or heavy based saucepan.  Add onion, and salt. Saute over medium heat for 8-10min., until onion softened. 

Step 2

Add ginger, garlic and capsicum, cook further 5min., until capsicum is tender. 

Step 3

Add remaining ingredients, mix well, heat to just boiling, stirring frequently.  Turn heat down to low, cover, simmer 15-20min.

Step 4

Serve warm over cooked low protein rice. 

Preliminary Tomato Preparation 
Step 1

Core tomatoes. 

Step 2

Drop tomatoes into a saucepan of boiling water, 10secs. 

Step 3

Hold tomatoes over a sink and pull off skins, they will come right off! 

Step 4

Cut tomatoes open, squeeze out and discard seeds. Coarsely chop remaining pulp.

Serving Suggestion:

Left-over tomato curry stays fresh in an airtight container, in the refrigerator, for 2-3 days.  


Top Tip:

Start cooking rice when you begin making the curry. This will mean the components of your meal are ready and hot at the same time. 

Curry prepared a day in advance is even better than that prepared on the day.  Cooking in advance allows the flavours to develop.  Tasty!

  • 1 Tbsp vegetable oil
  • 2 medium brown onions; peeled, finely chopped
  • 1 tsp salt
  • 2 tsp each crushed ginger and crushed garlic
  • 1 medium red capsicum, ribs removed, deseeded, finely chopped
  • 6 medium ripe tomatoes, peeled, deseeded, chopped (see below Tomato Preparation)
  • 2 cups tomato passata
  • ½ tsp each ground cinnamon and coriander
  • 2 tsp each ground cumin and mustard powder
  • ¼ tsp ground cayenne pepper (optional)
  • Cooked low protein rice, for serving