Tomato curry with coconut-hazelnut rice

Tomato curry with coconut-hazelnut rice

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  • 4
  • Easy
  • Health conscious Meat-free
  • 10 minutes
  • 30 minutes
  • Zevenwacht Gewürztraminer 2016

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-haxelnut 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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