If there's one dish you NEED to make with fresh tomatoes, it's this Indian Tomato Curry with drops of fried thin chickpea strands! Enjoy it with a side of Naan or some cooked rice!
Course Main Dish
Cuisine Gluten-Free, Indian, Vegan
Keyword easy curry, tomato curry, vegan curry
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 84kcal
Author Anjali Lalani
Ingredients
10vine-ripe tomatoes, diced
1.5teasp green jalapeno, minced
5clovesgarlicminced
1.5teasp ginger, finely grated
1teasp ground cumin-coriander powder, dhana-jiru powder (or 1/2 of each)
1/4teasp sugar, amt. may vary depending on the flavor profile of the tomatoes
1/4teasp saltamt. may vary depending on the flavor profile of the tomatoes
1/4cupSev, optional - see notes below
Instructions
Heat the oil on medium heat.
Add the black mustard seeds and asafetida. Fry for a few seconds until fragrant.
Immediately add the minced garlic, ginger, and jalapeno. Combine and fry until fragrant (~30sec-1min), stirring continuously to avoid burning.
Add the diced tomatoes, ground cumin-coriander powder, and turmeric and combine.
Bring the curry to a low simmer by adjusting the heat. Cook the curry, uncovered, on low-medium heat until the curry has reduced to about 1/2 the original volume (about 15-20min, depending on how juicy the tomatoes are).
Season with salt and sugar to taste. Exact amount will vary based on the flavor profile of the tomatoes (i.e. acidity & sugar).
Add in the freshly chopped cilantro and cook for another minute.
Turn off the heat.
If using, add in the Sev just prior to serving (see notes below). Serve hot with a side of rice, Naan, or Roti.
Notes
Sev - This is a deep-fried vermicelli-like Indian Snack. It is made by combining chickpea flour (gram flour), salt, spices, and water into a dough and pressed directly into hot oil with a Sev Machine that comes with many pre-fabricated molds that prepare Sev of varying thickness. -
For this dish, use the thinnest possible strands of Sev.
You can prepare the tomato curry ahead of time, but if using Sev, add it in just prior to serving so that it stays slightly crispy.
Feel free to omit the Sev altogether in this recipe.