EASY TOMATO CURRY
This Indian recipe is easy to make and makes a good side dish to accompany a curry of meat and rice.
Provided by Brian Holley
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a small pot and fry the onions and garlic till just golden.
- Add the spices and water cook for 2 minutes Add the tomato paste and stir to incorporate it all together.
- Add tomatoes and cook for 5 mins, or, till tender. DO NOT OVERCOOK OR THE TOMATOES WILL BE TOO SOFT.
- Serve with a curry of choice.
Nutrition Facts : Calories 116.7, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 700.2, Carbohydrate 14.9, Fiber 3.5, Sugar 8.2, Protein 2.6
TOMATO & COCONUT CURRY
Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate
Provided by Charlotte Pike
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
- Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
- Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.
Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
TOMATO CURRY SAUCE
Make and share this Tomato Curry Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Sauces
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a skillet and add onion, bell pepper, garlic, curry powder and, thyme. Cook, stirring, over medium heat until vegetables are softened. Add tomatoes and liquid and simmer gently for 5 minutes. You may add water if sauce becomes too thick. Season with salt and pepper to taste.
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- Cover the large vine tomatoes with boiling water in a bowl for 3 minutes. Drain, cover with cold water, then peel off the skins. Finely chop half the tomatoes and cut the remainder into wedges.
- Heat the vegetable oil in a frying pan. Add the thinly sliced garlic cloves and grated ginger. Fry for a minute then add the sliced onion and deseeded and chopped red chilli. Fry gently for 6 minutes until soft but not browned. Stir in the lightly crushed fennel seeds, paprika, turmeric, ground cumin and ground coriander and fry for 2 minutes.
- Add the chopped tomatoes, reserving the wedges, tomato purée, curry leaves and 100ml hot water. Simmer for 10-15 minutes on a medium heat until thickened – add a little extra water if it’s too dry. Add the tomato wedges, season and simmer for 5 minutes until the wedges are soft but still holding their shape.
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- Optional step: Boil tomatoes for 3 to 4 minutes in 2 cups water. This will loosen the skin. Once cool, remove the skin and discard. Discard the core as well and chop the tomatoes.
- Add oil to a pan and heat it. Add cumin and mustard, when they begin to sizzle add curry leaves, green chili and hing.
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- In a large frying pan, heat the oil or ghee over medium high heat. Add the onion and 1 teaspoon of sea salt and cook, stirring occasionally, until the onions are medium brown, about 8 to 10 minutes. Add the ginger and garlic and cook for 1 minute more. Add all of the spices and cook for about 30 seconds, stirring constantly.
- Stir in the crushed tomatoes, scraping the bottom of the pan to remove any browned bits. Add 1/2 cup of water to the pan, reduce the heat to low and slowly simmer for about 15 minutes, or until the sauce thickens and begins to splatter.
- Remove from the heat and allow the curry to cool for a couple minutes, then stir in the heavy cream, if using. Season it with sea salt to taste.
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