Veg
By Jamie Oliver
Just Added
Fragrant spices, saffron & coconut sauce, toasted almonds
Recipe From
1.2kg ripe mixed tomatoes
1 pinch of saffron
20g flaked almonds
4 cloves of garlic
4cm piece of ginger
2 fresh red chillies
olive oil
1 handful of fresh curry leaves
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 onion
1 x 400g tin of light coconut milk
2 teaspoons mango chutney
SEASONAL SUGGESTION
This curry goes up a level when tomatoes are at their most delicious, so make it in the summer with beautifully ripe tomatoes for the very best results.
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