Tomato curry from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 109) by Meera Sodha

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Ingredients

black mustard seeds
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fennel seeds
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

hashi on September 12, 2025

Sweet, sour, warming, and a great way to use a bunch of end-of-the-season tomatoes.
MADCH82 on December 09, 2024

absolutely amazing - one of our favourites and often repeated
joelle on November 05, 2022

Maybe it was user error, but sadly, this didn't work for me. The flavors were good, but the tomatoes got over caramelized, and it never looked anything like the picture in the book. She says "you'll know there's [no water left in the coconut milk] when you can see oil at the sides of the pan" but that never happened for me. So neither of the two main elements came together as described. Not sure I would revisit this one because it felt like a waste of some truly glorious farmer's market cherry tomatoes.
Melissa_427 on October 27, 2021

Really lovely! I wasn't sure about tomatoes and coconut milk, but it was so tasty. Used the last of our garden cherry tomatoes. O do feel like it took a bit longer to cook down than predicted but that's a forever struggle in my cooking ventures.
Foodycat on May 06, 2020

This is really delicious. It needs good tomatoes though! I served it with naan but rice would have been better. Maybe with some cashews in the rice for a bit of texture, because the curry is quite soft.