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40 min

Tip: Curry tastes especially good when the tomatoes are aromatic and ripe, so it is best to prepare this dish in summer. 

  • 1200 gtomatoes
  • 20 gsliced almonds
  • 4 pcsgarlic cloves
  • 1 pcginger
  • 2 pcschilli peppers
  • 1 xolive oil
  • 1 tspcumin
  • 1 pconion
  • 400 gcoconut milk
  • 2 tspmango chutney
  • 1 pinchsaffron thread
  • 1 handfulcurry leaf
  • 1 tspmustard seeds
  • 1 tspfenugreek seeds

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Prick the bottom of the tomatoes with a knife and cut out the base of the stem. Dip the tomatoes carefully in boiling water for 45 seconds, then drain and skin them. Pour 100 ml of boiling water over the saffron and leave to stand. Roast the almonds in a large coated pan over medium heat until golden brown. Pour into a bowl and put the pan back on the stove. Heat 1 tablespoon of oil in the frying pan; first add the curry leaves, then all the spices. Peel and quarter the onion and separate the individual layers. Roughly chop the garlic and ginger using the bamix® SliceSy® and the chopping blade. Put the onion together with the chopped garlic, ginger and chillies in the pan and fry for 3 minutes, stirring constantly. Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes. Remove the lid after half the time and stir in the mango chutney using the bamix® beater, whipping everything briefly. Season the curry with salt and pepper and sprinkle with the roasted almonds. Fluffy rice is the perfect match.

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