Tomatoes | Curry Tomatoes | vegetable recipes | tomato recipes

Curry Tomatoes

I love the flavour of curry, this quick, easy  recipe incorporates curry flavours into a stuffed tomato shell. Serve as a lunch or breakfast option.


4 Large tomatoes
4-6 large button mushrooms
I tablespoon olive oil
1 teaspoon curry powder ( I used Keens brand)
1 tablespoon almond butter
1 cup pre cooked rice (white or brown)
1/2 cup pre cooked quinoa



  1. Pre heat your oven to 180 degrees Celsius.
  2. With a sharpe knife take the “lid” off each of the tomatoes.
  3. Use a knife to loosen the insides then scrape out the seeds and pulp with a small teaspoon.
  4. Slice up the button mushroom (I used four fairly large ones)
  5. Place to one side.
  6. Rub a little olive oil over the whole tomatoes and place in the oven for 10 minutes.
  7. Place mushrooms, tomato pulp and seeds in a frypan with almond butter and curry powder, cook till tender.
  8. After ten minutes remove whole tomatoes from oven and place to one side while you finish cooking the filling.
  9. leave the oven heat on as you will be placing the tomatoes back in the oven once they are stuffed.
  10. The mushroom tomato mixture should be fairly thick and not runny , however you may need to add a little water during the cooking process to ensure the tomato and mushrooms are well cooked.
  11. Once this mixture is well cooked add the rice and quinoa.
  12. Stir to mix all ingredients, this mixture should be moist but not runny.
  13. Now stuff the whole tomatoes and place back in the oven for 10 – 15 minutes until the whole tomatoes are fully cooked.


Serve Curry Tomatoes on a bed of wilted spinach, or with mashed sweet potato. This recipe serves four as a side dish or two for lunch. Curry Tomatoes also work as a breakfast option with toast and avocado.


Recipe by Catherine Carr


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