Tomato and Coconut Curry

Ingredients:

1 tbsp of olive oil

1 tsp or yellow mustard or black mustard

½ tsp cumin seeds

10 curry leaves

3 garlic cloves, finely chopped or grated

5cm fresh ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

Pinch of turmeric

Pinch of ground coriander

4 cardamom pods

4 cloves (optional)

1x 400g tin coconut milk (soya single cream)

20 g palm sugar, grated

3 tsp dried fenugreek leaves

800g fresh tomatoes, coarsely chopped

2 tsp fresh coriander, chopped (optional)

Salt and pepper

Method:

Heat the oil in a large saucepan or wok, add the mustard and cumin seeds and let them pop for 1 minuets. Remove the pan from the heat and add the curry leaves, garlic ginger and chillies. Return to the heat and cook until softened. Add the turmeric, coriander, cardamom and cloves and cook for a further minute. Add the coconut milk/alternative soya single cream, palm sugar and fenugreek leaves and simmer for 4 minutes. Add the tomatoes and simmer for a further 5 minutes, adding a little water if too thick, stir in the herbs, season and then serve with rice or lentils and popadoms, or plain rice.

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Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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