Tomato Curry with Coconut Rice

nigella.com

Tammy Langill

subheading: FOR THE CURRY:

2 tablespoons olive oil (or cold pressed rapeseed oil)

2 large onions (peeled and chopped)

1 teaspoon Maldon sea salt flakes (or ½ teaspoon pouring salt)

4 cloves garlic (peeled and chopped)

1 kilogram cherry tomatoes (halved)

2 teaspoons turmeric

1 teaspoon English mustard powder

1 teaspoon hot chilli powder

1 teaspoon garam masala

200 grams frozen peas

subheading: FOR THE COCONUT RICE:

1 tablespoon garlic infused olive oil (or regular olive oil)

4 spring onions (finely sliced)

2 teaspoons nigella seeds (or black mustard seeds)

300 grams basmati rice

1 x 400 millilitres can coconut milk

500 millilitres freshly boiled water

1 teaspoon Maldon sea salt flakes (or ½ teaspoon pouring salt)

juice of 1 lime (or to taste)

Directions at nigella.com

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