Sri Lankan tomato curry

Ingredients for 2 servings:

• 2 tbsp oil, e.g. sunflower oil
• 5 cm ginger
• 10 curry leaves
• 3 cloves garlic
• 2 onions, red
• 8 large tomatoes
• 3 tbsp curry powder, roasted
• 1 tsp salt
• 1 tsp turmeric
• 2 tbsp sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple and vegetarian

Heat oil in a pan or pot. Finely chop the onions, garlic, and ginger and fry with the curry leaves for about 2 minutes. Cut each tomato into about 8 wedges (be careful, if in doubt, leave them a little larger, as otherwise they will overcook). Add the tomatoes along with the roasted curry powder, salt, and turmeric and cook for about 7 minutes. Remove the pot from the heat and let it rest for 5 minutes. Then add the sugar and you’re done. Note: Curry leaves are unfortunately only available dried here. They are therefore not as flavorful and can be omitted if necessary. The heart of this dish, however, is the roasted curry powder. You shouldn’t use a substitute for it; it’s worth buying.