Tomato curry with coconut-hazelnut rice

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

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.