Tomato Curry With Coconut Rice
- 1 teaspoon salt
- 2 tbsp olive oil
- 2 laarge onion
- 8 cloves garlic
- 4 pints cherry tomato
- 2 teaspoon tumeric
- 1 teaspoon English Mustard
- 2 teaspoon Hot Chili powder
- 1 teaspoon Garam Masal
- 1 1/2 cup frozen peas
- 4 scallions
- 1 1/2 cup basmati rice
- 14 oz can of cocnut milk
- 1 lime
- 2 teaspoon nigella or black mustard seeds
- Can prepare tomato ahead:
- Heat oil in a large dutch oven w/ lid
- add chopped oinions sprinkling with salt
- stir frequently over low-med heat about 7 minutes
- stir in chopped garlic I will put lamb in here
- 10 minutes add halved tomatoes then stir in spices and cook for 20 minutes with lid on over low heat (remove lid to reduce liquid)
- In another pan cook peas then add to tomatoes for last 5 minutes
- Coconut Rice:
- 1 tblsp garlic flavored oil
- 4 scallions thinly sliced
- 2 teaspoons mustard seeds
- 14 oz can cocnut milk 1 tsp salt2 1/2 cups water
salt, olive oil, onion, garlic, tomato, tumeric, english mustard, garam masal, frozen peas, scallions, basmati rice, milk, lime, nigella
Taken from www.epicurious.com/recipes/member/views/tomato-curry-with-coconut-rice-50161500 (may not work)