Tomato and Coconut Curry Recipe
Serves 4
Ingredients
500 g ripe tomatoes, chopped
200 ml coconut milk
2 tablespoons cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, finely chopped
2 green chilies, slit in half
1 tablespoon ginger-garlic paste
Salt, to taste
Fresh coriander, for garnish
Method
Heat oil in a large pan over medium heat.
Add mustard seeds and let them splutter.
Next, toss in cumin seeds and chopped onion. Sauté until the onion turns golden brown.
Include the ginger-garlic paste and green chilies. Cook for a couple of minutes.
Stir in chopped tomatoes and salt. Let it cook for about 10 minutes, then pour in coconut milk. Simmer for 5 more minutes.
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