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

1. Can prepare tomato ahead:
2. Heat oil in a large dutch oven w/ lid
3. add chopped oinions sprinkling with salt
4. stir frequently over low-med heat about 7 minutes
5. stir in chopped garlic I will put lamb in here
6. 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)
7. In another pan cook peas then add to tomatoes for last 5 minutes
8. Coconut Rice:
9. 1 tblsp garlic flavored oil
10. 4 scallions thinly sliced
11. 2 teaspoons mustard seeds
12. 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)