Last weekend I visited a farmer’s market, just for the great offer of heirloom tomatoes.
I couldn’t resist and bought some. I prepared the oven roasted tomato sauce and the remaining 500 grams I ladled as a tomato curry
over rice into a bowl. Instead of using crushed tomatoes, I chopped all of tomatoes but 4 and added them to the onion mixture.
The result was a really delicious meal.
Nigel Slater Tomato Curry
A tasty curry with some end-of-summer tomatoes
- 1 medium onion, about 110 grams, peeled and chopped
- 1,5 tbsp.rapeseed oil
- 2 cloves garlic, thinly sliced
- 1/2 hot chili pepper, chopped, with seeds
- 0,5 + 1/8 tsp. brown mustard seeds
- 1 1/4 tsp. tumeric, ground
- 1 1/4 tsp. cumin seeds
- 1 piece of ginger, about 2,5 cm, peeled, cut into match stick sized shreds
- 220 grams crushed tomatoes from a tin
- 4 tomatoes
- 200 ml water
- 4 tbsp. plain yoghurt
- In a pan cook onions slowly on low to moderate heat until translucent. Add garlic and chili to the onions. Stir in the mustard seeds, turmeric and cumin seeds and continue cooking. Add ginger, cook briefly, then add crushed tomatoes water and a few twists of pepper. Bring to a boil, then add the whole tomatoes.
- Turn the heat douwn and simmer covered with a lid about 25 to 35 Minutes, turning the tomatoes once or twice during cooking. They should be softened, but not totally collapsed.
- Push the tomatoes to one side and stir in the yoghurt and let the sauce heat through. Season with salt and pepper to taste. Serve over rice or with naan.
total time: 50 minutes
preparation time:15 minutes
cooking time: 35 minutes
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