I know you think because you haven’t heard about the tomatoes for a day or two you think they are finished – no! Another couple of
kilos arrived on the kitchen bench yesterday – they are now mostly cherry tomatoes, which of course are delicious just popped in your mouth for a quick healthy snack – but there’s a few too many even for tomato loving me.
In this vibrant dish the flavours of tomato, capsicum and potato
mingle together in a warm spicy sauce. The sauce for this dish has just a hint of heat from the fresh chilli but if you are not a chilli fan you could omit it.
This is a delicious vegetarian main served with rice or an Indian bread such as naan or chapatti and a salad of mixed leaves. Or add interest to a simple meal of grilled lamb or pork chops and serve this as a side.
Tomato, Capsicum & Potato Curry
Use whatever tomatoes you have to hand, on this occasion I used cherry tomatoes and left them whole but chopped larger tomatoes also work well and with a little adjustment canned tomatoes could be used.
Serves 2 as main dish or 4 as a side dish
1 large (about 200g) onion, chopped
2 cloves garlic
2.5 piece ginger, chopped
¼ cup vegetable oil
1 tsp brown mustard seeds
1 long red chilli, sliced, seeded if desired
10 dried curry leaves
1 tsp ground turmeric
2 medium (about 150g each) potatoes, cut into 1 cm cubes
2 medium (about 150g each) red capsicums, cut into 1 cm pieces
500g tomatoes, chopped
1 cup vegetable or chicken stock
salt and freshly ground black pepper, to taste
1 tsp garam masala
¼ cup chopped coriander
1 Place onion, garlic and ginger in a food processor and
process to mince.
2 Heat oil in a 28 cm skillet which has deep sides and a lid over a medium heat add mustard seeds and cook briefly until seeds start to pop.
3 Add onion mixture, chilli, curry leaves and turmeric and cook, stirring frequently, for 5 minutes or until onions are
translucent and mixture is fragrant.
4 Add potatoes and capsicums and cook, stirring, for 3-4 minutes to combine. Stir in tomatoes and stock, bring to the boil, then reduce heat, cover and simmer for 20-25 minutes or until
potatoes are just tender. Remove lid and cook for 5 minutes longer to reduce sauce. Season to taste with salt and freshly ground black pepper. Remove pan from heat, stir in garam masala and coriander. Let stand for 5 minutes before serving.
Happy cooking and eating.
Recipe by Rachel Blackmore
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