The ultimate vegan tomato curry

A plant-based curry that delivers on flavour. You won't miss the meat!

45 Minutes Serves 4 Vegan
  • 500g Isle of Wight tomatoes (we recommend a medium to large red variety)

  • 3 tbsp vegetable oil

  • 2 garlic cloves, crushed

  • 2 tbsp grated ginger

  • 1 thinly sliced red onion

  • 1 deseeded and chopped red chilli

  • 1 tsp lightly crushed fennel seeds

  • ½ tsp paprika

  • ½ tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 12 curry leaves

  • 400g Isle of Wight cherry or plum tomatoes

  • 400g can chickpeas, drained and rinsed

  • 100ml vegetable stock or water


Cover the tomatoes with boiling water in a bowl and leave for 3 minutes. Drain, cover with cold water, then peel off the skins and then chop the tomatoes.

Heat the oil in a frying pan. Add the garlic and ginger. Fry for a minute then add the onion and chilli. Fry gently until soft and then add the spices and fry for 2 minutes.

Add the chopped tomatoes, curry leaves and stock or water. Simmer for 10-15 minutes on a medium heat until thickened – add a little extra water if it’s too dry. Add the cherry tomatoes and chickpeas, season and simmer for 5 minutes until the cherry tomatoes are soft but still holding their shape.

Scatter with fresh coriander and serve with coconut yoghurt and mango chutney. And rice and chapatis if you like!