Ingredients

Method

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

Ingredients

1. 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.
2. 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.
3. 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.