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Jamie Oliver’s Amazing Tomato Curry with Fragrant Spices, Saffron and Coconut Sauce, Toasted Almonds

Jamie Oliver's Tomato Curry with Fragrant Spices, Saffron and Coconut Sauce and Toasted Almonds is a quick and delicious curry best enjoyed in the summer for peak tomato season. An easy, flavourful meal for busy weeknights.

From the book


1.2kg ripe mixed tomatoes
1 pinch saffron
20g flaked almonds
4 cloves garlic
4cm piece ginger
2 fresh red chillies
olive oil
1 handful fresh curry leaves
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 onion
1 x 400g tin light coconut milk
2 tsp mango chutney


With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin. Cover the saffron with 100ml of boiling water and leave to infuse. Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.

Peel and very finely chop the garlic, ginger and chillies. Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly. Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway. Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.

Tip: 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.

ENERGY 208kcal • FAT 12.9g • SAT FAT 6.1g • PROTEIN 5.1g • CARBS 19.7g • SUGARS 15.9g • SALT 0.2g • FIBRE 4.8g


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