This is a lovely rich veggie curry, flavoursome and fragrant, fruity and comforting. It goes very well with fish dishes, and works just fine as part of a veggie thali. Or, have it as a weekday tea with Perfect Basmati Rice and/or Chapatis

2 tbspns coconut oil

1 tspn mustard seeds

10 curry leaves

1 red onion, finely sliced

1 tspn ground turmeric

1 red and 1 green chilli, both slit lengthways and deseeded

1 large tomato, skinned, and cut into eight chunks

1 tbspn finely chopped fresh coriander leaves

250g Greek yoghurt

1 tspn salt

• Heat the coconut oil in a heavy bottomed saucepan and add the mustard seeds. When they begin to crackle, add the curry leaves and onion, turn the heat down, and sauté gently till the onion is soft and translucent, but not coloured. Add the turmeric, ginger, chillies and tomato, and cook till the tomatoes are just starting to soften. Leave to cool, then add the coriander leaves, yoghurt and salt. Stir, simmer for 1 minute, then serve