Heat oil in a dutch oven or heavy based saucepan. Add onion, and salt. Saute over medium heat for 8-10min., until onion softened.
Add ginger, garlic and capsicum, cook further 5min., until capsicum is tender.
Add remaining ingredients, mix well, heat to just boiling, stirring frequently. Turn heat down to low, cover, simmer 15-20min.
Serve warm over cooked low protein rice.
Core tomatoes.
Drop tomatoes into a saucepan of boiling water, 10secs.
Hold tomatoes over a sink and pull off skins, they will come right off!
Cut tomatoes open, squeeze out and discard seeds. Coarsely chop remaining pulp.
Serving Suggestion:
Left-over tomato curry stays fresh in an airtight container, in the refrigerator, for 2-3 days.
Top Tip:
Start cooking rice when you begin making the curry. This will mean the components of your meal are ready and hot at the same time.
Curry prepared a day in advance is even better than that prepared on the day. Cooking in advance allows the flavours to develop. Tasty!
- 1 Tbsp vegetable oil
- 2 medium brown onions; peeled, finely chopped
- 1 tsp salt
- 2 tsp each crushed ginger and crushed garlic
- 1 medium red capsicum, ribs removed, deseeded, finely chopped
- 6 medium ripe tomatoes, peeled, deseeded, chopped (see below Tomato Preparation)
- 2 cups tomato passata
- ½ tsp each ground cinnamon and coriander
- 2 tsp each ground cumin and mustard powder
- ¼ tsp ground cayenne pepper (optional)
- Cooked low protein rice, for serving
