Tomato Coconut Masala
Info
Spicy tomato and coconut curry served with steamed basmati rice. This beautifully spiced vegetarian curry is the perfect way to add a kick of flavour to your dinner.
Ingredients
Method
Ingredients
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 2 tbsp vegetable oil
- 5 Bart curry leaves
- 2 brown onions, peeled and finely sliced
- 1 tsp black mustard seeds
- ½ tsp ground turmeric
- 2 tsp Bart garlic paste
- 2 tsp Bart chopped chilli
- 700g medium ripe tomatoes, sliced into quarter wedges
- 250g cherry tomatoes
- 160ml coconut cream
- 3 tbsp water
- 2 tsp Bart tamarind paste
- 1 tsp sugar
- Lemon wedges
- Fresh coriander
- Steamed basmati, to serve
Method
1. Add the cumin seeds, coriander seeds, and fennel seeds to a large dry frying pan until lightly toasted. Remove from the pan, lightly crush with a pestle and mortar, and set aside.
2. Heat the oil in the pan over a medium heat and tip in the onions and curry leaves. Fry for 5 minutes until the onions are starting to turn golden brown. Add the mustard seeds, toasted crushed seeds, turmeric, garlic paste, and chopped chilli. Fry for a further 2 minutes.
3. Add the tomato wedges and cherry tomatoes and fry for one minute before adding the coconut cream, tamarind, water, and sugar.
4. Simmer for 25-30 minutes, stirring occasionally, until the tomatoes are soft. Season to taste with more salt and sugar. Serve with rice, lemon wedges, and a sprinkle of fresh coriander.
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