Cherry tomato and tamarind curry

Serves 4

Preparation time: 10 minutes Cooking time: 35 minutes

Cherry tomatoes are like nature’s sweets — brilliant for lunchboxes, snacks and salads. Here, however, they become little flavour bombs in a hot, slightly sour curry.

TIP:

I buy and use flat "bricks" of tamarind paste (available from supermarkets and Asian grocers) rather than tamarind puree because it lasts forever in the fridge and doesn’t contain any extra ingredients to preserve it. However, tamarind puree can be easier to find.

2 large onions, peeled and roughly chopped

4 large cloves garlic, peeled and roughly sliced

2 thumb-sized pieces of fresh ginger, roughly chopped

2 long red chillies, roughly chopped (deseed

first if you don’t like fiery food)

Stalks from 1 large bunch coriander, roughly chopped

4 Tbsp olive oil

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

2 tsp brown sugar

1 x 400g can chopped tomatoes

2 x 400ml cans coconut milk

5 generous Tbsp tamarind paste or

tamarind puree

800g cherry tomatoes (or other small tomatoes) Fresh coriander leaves

1 Using a blender or food processor, whiz the onion, garlic, ginger, chilli and coriander stalks to a puree (alternatively, chop finely by hand).

2 Heat the olive oil in a heavy pan set over medium heat. Add onion mixture, plus a generous pinch of salt. Fry gently for 7 minutes, stirring occasionally.

3 Add the spices and cook for a further three

minutes, stirring frequently.

4 Add the sugar, tinned tomatoes, coconut milk and tamarind. Simmer 10 minutes, stirring occasionally.

5 Add half the cherry tomatoes and simmer 5 minutes, then add the rest and cook for another 5 to 10 minutes, until the first batch of tomatoes have nearly collapsed.

6 Taste for seasoning — it may need more salt — then serve with rice or flatbreads and a generous pile of fresh coriander leaves.