Tomato, Potato & Coconut Curry

© Nick Young 2011

I was listening to NPR this morning and caught the tale end of an interview with Nigella Lawson. One of the dishes she mentioned was a tomato curry, unfortunately I wasn't able to hear the whole recipe. On the way home from work I decided to try my own spin on a tomato curry.

Once home, I realized I had a bunch of potatoes I needed to use up, so this recipe morphed a tomato and potato curry!

2 lb tomatoes
1 lb potatoes
1 large yellow onion, chopped
3 cloves of garlic, sliced
2 cups of raisins
2 tbsp chili powder
3 tbsp garam marsala powder
1/2 bunch cilantro, save some to garnish
1 can coconut milk
A handful of curry leaves
Sweet mango chutney, served on the side.

Cut the tomatoes into quarters. Peel and chop the potatoes into large chunks, toss in a little oil and roast in the oven at around 400°F until cooked.

Sauté the onions and garlic in a little oil, add the curry leaves, chili powder and garam marsala powder.

Add the tomatoes, potatoes, chopped cilantro, raisins and coconut milk. Turn down the heat and place the lid on the pot. Cook for around 20 minutes, until the tomatoes have begun to break down.

Serve over rice with a side of sweet mango chutney.

Enjoy!


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