cardamon pods Archives | Woolworths TASTE

Curry recipes

Cape Malay lentil curry

1 hour

Chicken recipes

Akni

Tomato curry with coconut-hazelnut rice

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

For the curry:

2 T butter
1 T olive oil
1 red onion, finely chopped
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
1 t ground cinnamon
2 t cumin seeds
1 t ground coriander
2 t smoked chilli flakes
1 T cardamon pods
6 cloves
2 T tomato paste
1 kg Woolworths exotic whole tomatoes
1 x 400 g can Italian whole tomatoes
2⁄3 cup water (from the tomato can)
Salt and white pepper, to taste
Mrs balls chutney, for serving

For the coconut-hazelnut rice:

30 g butter or ghee, melted
400 g brown basmati rice, cooked
50 g hazelnuts, toasted and roughly chopped
40 g coconut chunks, finely grated

Method

To make the curry, heat the butter and olive oil in a pan and gently fry the onion over a medium to high heat until soft and golden.
Add the spices and cook for a further 2 minutes. Add the remaining ingredients and simmer for 20 minutes over a medium to low heat, or until slightly reduced. Season to taste.
To make the rice, heat the butter or ghee in a pan until golden. Stir in the rice, hazelnuts and grated coconut. Serve with the tomato curry and chutney.

Cook's note: The tomato gravy used as a base for many curries is packed with flavour, making a tasty meal in its own right, that’s also great for your budget.

Discover more curry recipes here.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Cariema Isaacs’s Instant Pot Biryani

Cape Malay lentil curry

Bertus Basson’s Tannie Hetta’s apple tart

Akni

Tomato curry with coconut-hazelnut rice

Tomato curry with coconut-hazelnut rice

Ingredients

Method