TOMATO CURRY RECIPES

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AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES



Amazing tomato curry | Jamie Oliver vegetable curry recipes image

Total Time 40 minutes

Yield 4

Number Of Ingredients 14

1.2 kg ripe mixed tomatoes
1 pinch of saffron
20 g flaked almonds
4 cloves of garlic
4cm piece of ginger
2 fresh red chillies
olive oil
1 handful of fresh curry leaves
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 onion
1 x 400 g tin of light coconut milk
2 teaspoons mango chutney

Steps:

    1. With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
    2. Cover the saffron with 100ml of boiling water and leave to infuse.
    3. Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
    4. Peel and very finely chop the garlic, ginger and chillies.
    5. Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
    6. Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
    7. Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.

Nutrition Facts : Calories 208 calories, FatContent 12.9 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 19.7 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.2 g salt, FiberContent 4.8 g fibre

BASIC INDIAN TOMATO CURRY RECIPE - KRISTEN STEVENS | FOOD ...



Basic Indian Tomato Curry Recipe - Kristen Stevens | Food ... image

The optional heavy cream is highly recommended, as it creates a richer, more authentic sauce. Serve this curry on its own with some basmati rice or get creative and add your favorite vegetables and meat to create a heartier meal. Slideshow: More Easy Indian Recipes 

Provided by Kristen Stevens

Total Time 30 minutes

Yield 2

Number Of Ingredients 14

1/4 cup vegetable oil (or ghee)
1 medium onion, finely minced
Sea salt
3 tablespoons finely grated ginger 
4 garlic cloves, finely grated
1 teaspoon garam masala 
1 teaspoon ground turmeric 
1 teaspoon ground coriander 
1 teaspoon ground cumin 
1/4 to 1 teaspoon cayenne pepper (to taste)
Seeds from 4 cardamom pods
One 15-ounce can crushed tomatoes
1/2 cup water
1/4 cup heavy cream (optional)

Steps:

  • 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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