TOMATO FREE CURRY RECIPES

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BEST TOMATO RECIPES - OLIVEMAGAZINE



Best Tomato Recipes - olivemagazine image

Put tomatoes in the limelight with creamy soups, slow-cooked squid, fragrant curries and beautiful salads

Provided by OLIVEMAGAZINE.COM

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HEALTHY CURRY RECIPES - BBC GOOD FOOD



Healthy curry recipes - BBC Good Food image

Make spicy suppers that pack in a range of healthy ingredients. Try our lighter takes on chicken jalfrezi, madras, korma, tikka masala, vegetable curries, dhals and plenty more.

Provided by Good Food team

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VEGETARIAN CURRY RECIPES - OLIVEMAGAZINE
Vegetables add great splashes of colour and create lighter, meat-free dishes such as aubergine dhansak, paneer tikka masala and sweet potato curry
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AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 208 calories per serving
    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.
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CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
Combine chicken and tomatoes in tasty traybakes, casseroles and curries. The rich flavour of tomatoes works wonders in sauce-based dishes such as chasseur and ragout.
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FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving
    1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
    2. Mix together to coat the fish, then leave in the fridge for at least 1 hour.
    3. Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
    4. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
    5. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
    6. Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
    7. Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
    8. Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.
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