Tomato Curry with Black Mustard Seeds

Date Posted:25 March 2019 

You can make this easy dish the day before you want to serve it. Try it with Aromatic Fluffy Rice or as a side dish for a family meal.



1 kg fresh tomatoes, skinned
1/2 cup of coconut oil
5 garlic cloves, crushed
5cm piece of ginger, finely grated
1 medium onion, sliced
1 fresh chilli, desseded and sliced
1 tsp black mustard seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground rock salt 
1/2 tsp sweet paprika
1 tsp tomato paste
24 curry leaves
1/2 cup boiling water
fresh coriander (to serve)



  1. Finely chop half of the tomatoes and cut the rest into quarters.
  2.  Heat half of the coconut oil in a large pot.
  3. Add half of the garlic and saute then add the ginger, onion and chilli.
  4. Fry gently, stirring often until the onions are transparent.
  5. Add the ground turmeric, ground cumin and ground coriander and fry for two to three minutes, stirring occasionally.
  6. Add the chopped tomatoes, tomato paste, half the curry leaves and the boiling water.
  7. Simmer until the tomatoes have softened into a sauce (approx 10 minutes).
  8. Add the quartered tomatoes, 1 tsp salt and simmer until the tomatoes are soft but still holding their shape.
  9. Heat the ramaining coconut oil in a small saucepan.
  10. Add the remaining garlic, curry leaves and black mustards seeds.
  11. When the seeds begin to pop and the garlic is slightly golden, add into the curry and stir well.
  12. Garnish with fresh coriander.


Recipe inspired by Delicious Magazine, 2015 

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