Title : Tomato Curry : It's a fresh and delicious Vegetarian / Vegan dish
link : Tomato Curry : It's a fresh and delicious Vegetarian / Vegan dish
Tomato Curry : It's a fresh and delicious Vegetarian / Vegan dish
Thought I'd share this fresh vegetarian/vegan tomato curry recipe with you, as I know many readers do like all things veggie! Even for meat eaters it does sometimes make a change to have a veggie night! This recipe could be perfect if you fancy a veggie curry in a hurry ...
Ingredients:
Serves Four
900g large vine tomatoes
3 tbsp. vegetable oil
2 thinly sliced garlic cloves
2 tbsp. grated ginger
1 thinly sliced onion
1 de-seeded and chopped red chilli
1 tsp lightly crushed fennel seeds
1⁄2 tsp paprika
1⁄2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp tomato purée
12 curry leaves
100ml hot water
fresh coriander to serve
Ingredients:
Serves Four
900g large vine tomatoes
3 tbsp. vegetable oil
2 thinly sliced garlic cloves
2 tbsp. grated ginger
1 thinly sliced onion
1 de-seeded and chopped red chilli
1 tsp lightly crushed fennel seeds
1⁄2 tsp paprika
1⁄2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp tomato purée
12 curry leaves
100ml hot water
fresh coriander to serve
Method:
1. Cover 900g large vine tomatoes with boiling water in a bowl for 3 minutes. Drain, cover with cold water, then peel off the skins. Finely chop half the tomatoes and cut the remainder into wedges.
1. Cover 900g large vine tomatoes with boiling water in a bowl for 3 minutes. Drain, cover with cold water, then peel off the skins. Finely chop half the tomatoes and cut the remainder into wedges.
2. Heat 3 tbsp. vegetable oil in a frying pan. Add 2 thinly sliced garlic cloves and 2 tbsp. grated ginger. Fry for a minute then add 1 thinly sliced onion and 1 deseeded and chopped red chilli. Fry gently for 6 minutes until soft but not browned. Stir in 1 tsp lightly crushed fennel seeds, 1⁄2 tsp paprika, 1⁄2 tsp turmeric, 1 tsp ground cumin and 1 tsp ground coriander and fry for 2 minutes.
3. Add the chopped tomatoes, reserving the wedges, 1 tsp tomato purée, 12 curry leaves and 100ml hot water. Simmer for 10-15 minutes on a medium heat until thickened – add a little extra water if it’s too dry. Add the tomato wedges, season and simmer for 5 minutes until the wedges are soft but still holding their shape.
4. Scatter with fresh coriander and serve with Cauliflower rice.
Nutritional information / original Sainsbury's recipe is here
Dear reader, you will find a variety of recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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