Tomato coconut curry
Ingredients
- 1 heaped tsp cumin seeds
- 1 heaped tsp coriander seeds
- 1 heaped tsp fennel seeds
- 2 tbsp sunflower or rapeseed oil
- 10 curry leaves
- 3 large onions, thinly sliced
- 1 heaped tsp black mustard seeds
- ½ tsp ground turmeric
- 1 tsp sea salt flakes
- 4 garlic cloves, crushed
- 1 green chilli, finely chopped
- 1kg large ripe tomatoes, cut into quarters
- 250g cherry or baby plum tomatoes
- 400ml can coconut milk
- 2 heaped tsp tamarind paste
- 2 heaped tsp brown or palm sugar
- cooked rice, to serve
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