- Tomato Curry & Coconut Rice.jpg (27.23 KiB) Viewed 320 times
Preparation Time: 20 minutes
Cooking time: 1 hour
Serves: 6
If served as six portions, provides 445 cals, 30g fat (of which 11g saturates), 11g sugar and 1.6g salt per portion.
Ingredients
- 3 tbsp olive oil, divided
- 2 large onions, diced
- 1 tsp sea salt
- 4 glove of garlic, crushed
- 900g (2lb) cherry tomatoes, halved
- 2 tsp turmeric
- 1 tsp hot chilli powder
- 1 tsp garam masala
- 200g (7oz) frozen peas
- 2 tsp nigella seeds/black mustard seed (optional)
- 300g (10½oz) basmati rice, washed
- 400ml (14fl oz) coconut milk
- 600ml (20fl oz) boiled water
- 1 tsp salt
- Juice of 1 lime
Method
1. In a large saucepan heat 2 tbsp olive oil and add the onion and cook for 3 minutes. Add the sea salt and garlic, then cook until soft.
2. Add the tomatoes, turmeric, chilli and garam masala, turn heat down and cook for 20 minutes, stirring occasionally. After 15 minutes, add the peas and cook for a further 5 minutes.
3. In a saucepan warm 1 tbsp olive oil, add the nigella seeds/black mustard seed if desired and cook for 2 minutes. Stir in the rice, and cook for 2 minutes. Pour in the coconut milk and the boiled water, then add the salt and bring to the boil. Cover pan then reduce the heat and leave to simmer for about 15 minutes until the liquid has been absorbed.
4. When the water has gone, fluff up the rice with a fork and pour over the lime juice just before serving with the tomato curry.
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