Tomato & coconut curry

This 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.  Even better, all the ingredients are available plastic free.

Ingredients:

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

2 onions

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)

1 tin of tomatoes

Method

Heat a frying pan then add the spices once hot. Toast until they start to turn golden and are aromatic. 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. Add in the fresh and tinned tomatoes. 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.


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