Sausage Tomato Coconut Curry Food

TOMATO & COCONUT CURRY

Tomato & coconut curry image

Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate

Provided by Charlotte Pike

Categories Dinner

Time 40m

Number Of Ingredients 17

Ingredients

1 heaped tsp cumin seeds
1 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tbsp sunflower or rapeseed oil
10 curry leaves
3 large onions, thinly sliced
1 heaped tsp black mustard seeds
½ tsp ground turmeric
1 tsp sea salt flakes
4 garlic cloves, crushed
1 green chilli, finely chopped
1kg large ripe tomatoes, cut into quarters
250g cherry or baby plum tomatoes
400ml can coconut milk
2 heaped tsp tamarind paste
2 heaped tsp brown or palm sugar
cooked rice, to serve

Steps:

Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.

Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

TOMATO & CHICKPEA CURRY

Tomato & chickpea curry image

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Provided by Chelsie Collins

Time 55m

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can plum tomatoes
400ml can coconut milk
400g can chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack coriander, roughly chopped
cooked basmati rice, to serve

Steps:

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Nutrition Facts : Calories 369 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

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