Wednesday, September 12, 2012

Spicy Tomato Curry

 What do you do when you are starring at a load of beautiful very ripe tomatoes?  Make a Tomato Curry and enjoy every bite, I say.   This curry is very easy to make and it can be eaten with rice and curry, flat breads etc..   I am going to miss having such access to beautiful fresh locally grown tomatoes now that fall is here and winter will be looming soon.  But for right now I am tasting summer with every bite of this spicy and delicious Tomato Curry and relishing in summer's bounty.
3lbs of fresh tomatoes cut into large chunks or wedges
1 medium onion chopped
1-2 green chilies diced
1 green bell pepper chopped (optional)
2-3 cloves of garlic minced or grated
1 inch of ginger minced or grated
10-12 curry leaves (optional)
1 piece of pandan leaf (rampe) (optional)
1 ts black mustard seeds
1 tsp cumin seeds
1 tsp fennugreek seeds
1 cinnamon stick (1 inch long)
1Tbs red chili powder
2 tsp cumin powder
1/2 tsp turmeric powder
1/8 tsp asafoetida powder (optional)
1-2 tsp of sugar (to taste)
salt and black pepper to taste


 Heat 2 Tbs of canola oil in a large pan. When heated add onions, chilies,  cumin seeds, fennugreek seeds, mustard seeds, curry leaves, pandan leaves with a sprinkle of salt and saute for 1-2 minutes.  Then add ginger and garlic and saute for another minute.  Next add dry spices (chili powder, turmeric, and cumin powder as well as asofoetida if you have it.)  Saute for another minute.  Salt and pepper here as well.

Then add the wedged tomatoes, sugar and bell peppers. Lower to medium heat and cook for 20-30 minutes until tomatoes break down and the juices cook out.

Taste for seasoning and salt.  Serve with rice or flat breads.  Enjoy 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.