• 1kg tomatoes
• pinch saffron
• 20g sliced almonds
• 4 cloves garlic
• 5cm piece ginger
• 1 small onion
• 2 red chilli (optional)
• oilive oil for frying
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 400g tin coconut milk
• 2 tsp mango chutney
• Brown rice for serving

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1. Bring a large pot of water to the boil
2. While the water is heating up remove the core from the tomatoes
3. Place saffron into a small bowl and cover with some of the boiling water from the pot - set aside and return pot to the heat
4. Drop all the tomatoes into the pot of boiling water until you see the skins starting to lift off - less than a minute
5. Drain the tomatoes and peel the skin away - discarding the skin
6. Heat a large pan to medium heat and add the almonds, toast until browned and set aside and return the pan to the heat
7. While the almonds are toasting finely chop the garlic, ginger and quarter the onion
8. Drizzle some oil into the pan and add the curry leaves, cooking until fragrant
9. Add the garlic, ginger, cumin, mustard seeds, ground coriander (if using) and whole chili, cooking until fragrant
10. Add the onion to the pan, stirring constantly and cooking until browned - approximately 5 minutes
11. Add the tomatoes, coconut milk, saffron water, cover and simmer for 10 - 15 minutes
12. Half way through cooking add in the mango chutney (see recipe)
13. Season with salt and pepper
14. While the curry is cooking begin making your grain of choice - we chose brown basmati rice
15. Divide the rice onto plates, cover with the tomato curry, garnish with toasted almonds
16. Enjoy!

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