Tomato Curry Sauce ..with hard boiled eggs

Simple but very satisfying! Having tomato curry sauce (or tomato chutney as it is sometimes referred to) in the freezer means you can quickly whip up all sorts of easy meals using the sauce as a base. Just add boiled eggs or meatballs or a tin of beans and hey presto! Dinner is served.

Here’s the recipe for the sauce.

Tomato Curry Sauce

Ingredients:
2 large onions finely diced
5 large fresh ripe tomatoes diced

400g can of diced tomatoes
1 handful of curry leaves
1.5 teaspoon cummin seeds
2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not)
5 cloves of garlic and equal amount of fresh ginger peeled
1 teaspoon chilli powder
1 teaspoon turmeric powder

1.5 teaspoons cummin powder
1 teaspoon salt (or to your taste)

1 teaspoon sugar
2 cups chicken stock (or water)
Coriander to garnish
Vegetable oil

Method:
Heat vegetable oil in medium size heavy based pan which has a lid
Add cummin seeds, curry leaves and cinnamon sticks and heat gently until fragrant
Add onions and cook gently until transparent
Add ginger and garlic and heat through
Add all powdered spices: chilli powder, turmeric, cummin powder, salt and sugar and mix through for 2 minutes.

Add fresh and canned tomatoes, cooking for 2-3 minutes, stirring to avoid tomato mixture burning.

Add 1 cup chicken stock/water and bring to a boil, then lower heat and then simmer for 20-25 minutes, adding more chicken stock/water as required to make sure the tomatoes break down but don’t stick to the bottom.

Halve quantity to serve 2 people or use whole quantity for 4 people. Freezes well.

Add hard boiled eggs, canned beans, tuna or meatballs and serve with rice or rotis to make a meal. Here’s the link to the meatball recipe With the same base in lesser quantity https://freespiritfood.wordpress.com/2017/04/17/durban-indian-meatballs-in-tomato-curry-sauce/

Indian Spicy Mint and Coriander Chutney

This crunchy, spicy mint and coriander chutney, which is almost like a pesto, goes brilliantly with grilled meats, prawns and fish. It is a great accompaniment for any Indian meal, Aussie BBQ or just spread on toast! I have also used it as a chutney with cheese and biscuits.

Easy and quick to make, it will keep well in the fridge for up to a week. Best to bring to room temperature before serving.

Traditionally made by roasting and then grinding the peanuts, I cheat and use super-crunchy peanut butter which works very well to bind the herbs into a pesto like texture.

Prep time: 10 minutes  Cooking time: 15 minutes
Ingredients:
1 bunch mint – leaves removed from stalks and washed well
1 bunch coriander – with roots removed, washed well and chopped into large pieces
1-2 red chillies chopped into large pieces
2 cloves garlic and equal amount of ginger crushed to a paste
1 medium onion finely diced
1 medium ripe tomato finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cummin seeds
1 stick cinnamon
2 tablespoons super-crunchy peanut butter
1 tablespoon vegetable oil

Method:
Whizz coriander, mint and chillies in a food processor until finely chopped

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Mint, coriander and chilli chopped finely in a food processor

Heat oil in non-stick frying pan, add cinnamon, cummin seeds and mustard seeds and cook until mustard seeds pop, but be careful not to burn

Add onions and cook slowly over medium-low heat until translucent

Add ginger and garlic paste, tomatoes and a pinch of salt and fry with onions until soft and slightly caramelised

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d garlic with onions and spices

Add mint, coriander and chilli mixture and heat through

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Add mint, coriander and chilli to tomato onion mixture

Just as leaves start to change colour, add peanut butter and mix through as it starts to melt, cook for 1 minute, then remove from heat

Allow to cool slightly so peanut butter firms up again, then serve warm or at room temperature as an accompaniment.