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- Curry leaf tomatoes on yogurt with bombay mix
Curry leaf tomatoes on yogurt with bombay mix
- Nisha Parmar
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Serves 6
Easy
Prep: 5 mins
Cook: 15 mins
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When I’m hosting I want dishes that can be made ahead of time, so I’m doing the bare minimum and enjoying time with my guests. This can be served as a starter with drinks or together with the main.
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Try Nisha's curry leaf tomatoes on yogurt with bombay mix, then discover our paneer tikka masala, halloumi curry, vegetarian curry, sweet potato and chickpea curry and vegetarian chilli. Also discover more of our paneer recipes.
Curry leaf tomatoes on yogurt with bombay mix recipe
Ingredients
Nutrition
-
3 tbsp olive oil
-
1 tsp mustard seeds
-
1 tsp cumin seeds
-
12 fresh curry leaves
-
1 tbsp minced ginger
-
4 garlic cloves
crushed
-
1 small green chilli
finely chopped
-
500g vine baby plum tomatoes
three-quarters halved
-
½ tsp ground turmeric
-
½ tsp kashmiri red chilli powder
-
1 tsp ground coriander
-
1 tsp ground cumin
-
handful of bombay mix
-
5 tbsp greek yogurt
-
puffy pittas or flatbreads
to serve
Nutrition: per serving
- kcal169
- fat13g
- saturates4g
- carbs8g
- sugars4g
- fibre2g
- protein5g
- salt0.7g
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Method
-
step 1
Heat the oil in a large frying pan, then cook the mustard and cumin seeds for 1-2 mins until they sizzle. Add the curry leaves and stir for a few seconds, then add the ginger, garlic and green chilli, and fry for a couple of minutes.
-
step 2
Add the halved tomatoes and a couple of the tomato vines to intensify the flavour, if you have them, and stir to incorporate with the aromatics. Add the ground spices, ½ tsp sea salt and 50ml of water. Cook for 5 mins until the tomatoes start to break up, then add the whole tomatoes.
-
step 3
Stir in a few handfuls of bombay mix, cook for a few minutes until the gram flour noodles from the mix start to soften and thicken the sauce. Remove the tomato vines, if using.
-
step 4
Serve over a few spoonfuls of yogurt, topped with more bombay mix for crunch, and a pitta or flatbread on the side. The tomatoes can be served warm or cold.
More vegetarian curry recipes
Authors
Nisha Parmar
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