This tomato and coconut curry is bloomin’ delicious. It doesn’t sound like it has much to it but the combination of ingredients works so well and makes for a satisfying and filling dinner. A massive thank you to Melinda for passing this on to us! This curry is now a firm favourite in our house and is quick enough to fit in after a day at work and even better, all the ingredients are available plastic free.
1 ¼ tsp fennel seeds
1 ¼ tsp brown mustard seeds
1 ¼ tsp cumin seeds
1 ¼ tsp coriander seeds
½ tsp curry powder
Rapeseed oil – refill in store
1 ¼ tsp fine sea salt
1 chilli (finely chopped)
4 garlic cloves (crushed and finely chopped)
Juice of 1 lime
1 tsp coconut sugar
1 tin of coconut milk
600g tomatoes (a mix of different types works well)
Begin by heating a frying pan then adding the spices once hot. Toast the spices until they start to turn golden and are aromatic then remove from the pan and bash in a pestle and mortar.
Put 4 tbsp of the rapeseed oil in the pan and, when hot, return the spices along with the onions and salt. Fry for around 10 minutes, until soft, then add the chilli and garlic. Cook for a couple of minutes.
Add the coconut milk, lime juice and coconut palm sugar to the pan and stir then add in the fresh and tinned tomatoes. and cook for around half an hour.
This curry goes great with some brown short grain rice and a nice flat bread. The sum of the parts make up something really special in this meal. Enjoy.