Curries and Tomatoes

Tomatoes grab huge flavor from caramelizing, and they can add tremendous depth of flavor to curries. Sautéing (or roasting) tomatoes are good ways of brightening up otherwise dull tomatoes available in winter.

Curried Shrimp With Leek and Artichokes
1 leek diced, washed and drained
3 cloves garlic, minced
1/2-inch piece fresh ginger, minced
2 Tbsp curry powder
2 large tomatoes, diced (or 1 14.5-oz. can diced tomatoes, drained)
1 cup coconut milk
1 lb jumbo shrimp, peeled
6 quartered, marinated artichoke hearts, chopped

In a large skillet, sauté the leek in a bit of olive oil for about 6-8 minutes until softened. Add the garlic, ginger and curry powder and cook another few minutes until fragrant. Set vegetables aside in a bowl. Heat another glug of olive oil in the skillet over high heat until shimmering. Toss in the tomatoes and sizzle until caramelized, at least 5 minutes. Stir only from time to time to allow the tomatoes to fry. It’s important to do this over high heat because caramelized tomatoes are so much more flavorful than boiled!

Add the coconut milk to the tomatoes and return the leek mixture to the skillet. Stir in the shrimp and artichoke hearts. Heat through just until the shrimp are pink and cooked.


This is a great curry, which you start on the stovetop and finish by roasting in the oven. The tomato sauce that results from roasting the chicken with the tomatoes and vegetables is absolutely fantastic. And there is usually plenty enough saucy vegetables left over that you can freeze for use later (when desperate!) to jazz up some simple tofu, fish or boneless chicken breast really quickly on a weeknight.

Chicken Curry Roasted with Tomato
1 roasting chicken, cut up
1 large onion, diced
1 green pepper, diced
4 cloves garlic, minced
1-inch fresh ginger, minced
1 tsp. cumin seeds
1 tsp. fennel seeds
2 Tbsp prepared curry paste, or 1 Tbsp curry powder
1 14.5-oz. can diced tomatoes
1 small can chunk pineapple, drained

Preheat oven to 375F. Brown the chicken pieces in a bit of olive oil in a large pan or your roasting pan. Salt and pepper to taste. After all sides are browned, set chicken aside. Add a bit more olive oil as needed to sauté the onion and pepper for about 5 minutes, until they begin to soften. Add the garlic, ginger and spice seeds and cook another few minutes until very fragrant. Now would be the time to add any red pepper flakes if your curry powder or paste is not at all hot!

Add the curry paste or powder and cook about another minute or two to develop the flavors. Stir in the tomatoes and pineapple and then nestle the chicken into the sauce. Bake for about 30-40 minutes until the chicken is cooked through and well browned. Carefully spoon off any visible fat from the surface of the sauce and serve over rice.

Chick Pea Curry With Vegetables
1 large onion
4 cloves garlic
½-inch fresh ginger, minced
1 tsp cumin seeds
1 tsp mustard seeds
1 small or ½ large butternut squash, peeled and cut to ½ inch dice
1 can diced tomatoes, strained, juice reserved
1 15-oz can chickpeas
1 can light coconut milk
1 small head cauliflower, about 4 cups florets
1 medium zucchini, cut to ½-inch dice
1 stick cinnamon
2 tsp turmeric powder
1 Tbsp sugar
½ tsp red pepper flakes

In a large pan, Dutch oven or tagine, sauté onion in a bit of olive oil until softened. Add garlic and ginger, spice seeds and butternut squash. Sauté another few minutes until fragrant. Add the drained tomatoes and cook over high heat until the tomatoes caramelize a bit – this is important because sautéed tomatoes are so much more flavorful than boiled tomatoes. Add the chickpeas and coconut milk, juice from tomatoes and remaining spices. Simmer about 15 minutes, and then add the remaining veggies. Cook another 10-15 minutes, covered, just until the cauliflower is softened, but still very crunchy.

The easy way: just use 2 Tbsp curry paste or 1 Tbsp curry powder instead of all the other spices listed after the coconut milk.