Coconut Rice with Nigella Sativa & Tomato Curry - Recipe for 2 adapted from Nigella Lawsons book Kitchen From the Heart of the Home. I wanted to make a simple vegetarian meal and adapted a recipe from Nigella Lawsons book. Pretty simple to make using alot of tomatoes and peas, I also used green pepperoncino and coriander leaves. I added some yogurt for abit of tang. If you think adding the mustard was weird, seriously it was not. Take it as putting in mustard seeds. The end result was delish. Plus you can get real arty farty with the pappadums decorating your plate. Fancy smancy vegetarian. 3 x 15ml canola oil or olive oil 1 large onion peeled and chopped 1 tsp sea salt (or to taste) 2 cloves garlic peeled and chopped 500g cherry tomatoes halved 1 tsp tumeric powder 1 tsp English mustard powder or creamed mustard from a bottle 2 tbsp and abit more chana masala powder 1 large pepperoncino or green chillies sliced (for more punch add green birds eye chillies or green harbanero 200g frozen peas 1-2 tbsp light yogurt Chopped coriander leaves for garnishing. Heat the oil in a large casserole dish or pan that comes with a lid. Add the chopped onions, sprinkling them with salt as you cook them over a low to medium heat. Stir in the chopped garlic and pepperoncino then add the spices stir around abit until fragrant, then the halved tomatoes and cook for 20 minutes or so, or until the tomatoes softened then add the yogurt. Lastly toss in the peas, cook until lightly softened. Season accordingly if you feel the need for additional salt or sugar. Serve with coconut rice and pappadums. Coconut rice recipe follows above.
Posted on: Sat, 12 Jul 2014 00:31:24 +0000