Tomato Curry

Preparation

1. Step 1

   Roast the tomatoes: Heat oven to 425 degrees. Place the tomatoes on a sheet pan lined with parchment paper and toss with the olive oil to coat. Season generously with salt and roast until the tomatoes are concentrated and caramelized, 40 to 50 minutes to 1 hour.

2. Step 2

   Meanwhile, make the curry: In a large, heavy-bottomed saucepan or deep skillet, heat the coconut oil over medium heat. Once shimmering, add the star anise, cardamom, cumin and coriander and fry, stirring constantly, until very fragrant but not burnt, a few seconds to 1 minute. Add the curry leaves and let them sizzle for a few seconds, then add the onion, garlic, chiles and ginger. Season with a generous pinch of salt. On low heat, cook until the onion is sweet and tender, about 15 minutes. Add the turmeric and cook, stirring, until fragrant, just a few seconds.

3. Step 3

   Stir in the coconut milk and simmer gently until the sauce thickens, about 40 minutes, then turn off the heat. Pour a ladle of the curry into a small bowl and add the yogurt to temper it. Whisk well, then pour this tempered mixture back into the curry. Taste and add more salt, yogurt and chile as needed.

4. Step 4

   Nestle the roasted tomatoes into the saucepan with the curry so as not to break them apart. Serve immediately with the rice, cilantro and fried fresh curry leaves (see Tip).