Tomato and Coconut Vegetable Curry

Name: Tomato and Coconut Vegetable Curry
Ingredients: 75 g onion, coarsely chopped; 20 g fresh ginger, coarsely chopped; 3 garlic cloves; 15 g fresh coriander; 2 red chillies, seeds removed; 2 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 Tbsp curry powder; 1 tsp garam masala; 3 Tbsp water; 1 tsp fine sea salt; 2 tsp mustard seeds; 2 Tbsp unsalted butter; 1 red pepper, seeds removed, sliced; 1 green pepper, seeds removed, sliced; 400 g tinned coconut milk; 400 g tinned chopped tomatoes; 1 tsp fine sea salt; 350 g baby potatoes, peeled, halved; 2 salad tomatoes, each cut into 8 wedges; 150 g green beans, trimmed, halved; 1 lime, juice of; salt, as needed; ground black pepper, as needed; fresh coriander, leaves only; natural yoghurt; toasted coconut flakes

Making your own spice paste is the surprisingly simple secret to injecting amazing depth of flavour into any curry. Once the aromatic paste has been cooked down, tomatoes and coconut add warmth and richness to create a perfectly balanced vegetarian dish for any occasion. Tailor the recipe to your taste by adding your favourite vegetables, or meat if you want, and serve with steamed rice and warm, fluffy naan to soak up all that flavour.

Difficulty

Low

Time

70 min

Author

Kenwood

This recipe is prepared with:

Products

Duo Prep 2-in-1 Chopper/Grinder CHP80.000BK

Ingredients

Servings

For the spice paste

75 g onion, coarsely chopped
20 g fresh ginger, coarsely chopped
3 garlic cloves
15 g fresh coriander
2 red chillies, seeds removed
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp curry powder
1 tsp garam masala
3 Tbsp water
1 tsp fine sea salt

For the curry

2 tsp mustard seeds
2 Tbsp unsalted butter
1 red pepper, seeds removed, sliced
1 green pepper, seeds removed, sliced
400 g tinned coconut milk
400 g tinned chopped tomatoes
1 tsp fine sea salt
350 g baby potatoes, peeled, halved
2 salad tomatoes, each cut into 8 wedges
150 g green beans, trimmed, halved
1 lime, juice of
salt, as needed
ground black pepper, as needed

To serve

fresh coriander, leaves only
natural yoghurt
toasted coconut flakes

Utensils

Saucepan large, CHP80.000BK, CHP80.000SI, Knife Blade

Instructions

Step 1

Making the spice paste

Fit the Knife Blade.

Add the onion, ginger, garlic, fresh coriander, red chillies, ground turmeric, ground cumin, ground coriander, curry powder, garam masala, water and fine sea salt into the chopper bowl.

Process for about 10 seconds, or until smooth, adding more water if necessary to achieve a paste-like consistency.

Step 2

Making the curry

Place a large saucepan over a medium heat and tip in the mustard seeds.

Toast for 1-2 minutes until they start to pop, then add the butter and let it melt.

Spoon in the spice paste and fry for 3 minutes until it becomes fragrant.

Add the sliced red and green peppers and cook for about 5 minutes, or until softened.

Stir in the coconut milk, chopped tomatoes and fine sea salt and bring to a boil, then reduce the heat to a simmer and cook for about 10 minutes until the curry has thickened.

Step 3

Add the halved potatoes to the curry and simmer for about 20 minutes more, or until the potatoes are tender.

Stir in the green beans and halved salad tomatoes.

Continue cooking for another 10 minutes until everything is cooked through.

Stir in the lime juice and mix gently to combine.

Season to taste with salt and pepper, if necessary.

To serve

Top with coriander leaves, yoghurt and toasted coconut flakes.

You can also prepare this recipe* with:

Products

Duo Prep 2-in-1 Chopper/Grinder CHP80.000SI