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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 4 servings The following items or measurements are not included below: kaffir lime leaves |
||
| Calories 150 | ||
| Calories from Fat 95 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 27mg | 1% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 13.7g | 4% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 6.8g | ||
| Protein 2.8g | 5% | |
Ingredients
- 1 tablespoon peanut oil
- 1 medium yellow onion, chopped finely around (150g)
- 1 tablespoon freshly grated ginger
- 1 teaspoon chili paste (or to taste)
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 4 medium tomatoes, chopped coarsely (720g)
- 4 kaffir lime leaves, torn
- 2 teaspoons palm sugar
- 1/2 cup coconut cream
- 2 tablespoons chopped coriander
Directions
1
Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.2
Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.3
Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.4
Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Tomatoes
- Preparation > Time to Make > < 60 mins
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- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef floWer
On Jan 28, 2007
This is the first time I've made curried tomatoes and I really enjoyed the recipe. The flavours were outstanding. The only thing I changed was I used raw sugar instead of palm and I used preserved kaffir lime leafs instead of fresh ones. Thank you Latch - Rest in Peace.
From: ChefDebs
On Sep 23, 2006
How sad that i cant thank Latchy for this wonderful dish, A great way to use up late tomatoes, I subbed a piece of lime peel for the kaffir lime leaf, and also used light brown sugar, like Sandi did.
From: Sandi (From CA)
On Sep 6, 2006
Oh Latchy... the first recipe of yours I've ever made and I can't even thank you. :o( It was sublime. I will think of you on each of the MANY occasions we enjoy this dish! Instead of chili paste, I used what I had: a ready-made curry paste. Mmmm! I also didn't have kaffir lime leaves, so I went out back and tore two lemon verbena leaves off my plant. Perfect! Just remember to remove them like the instructions say. ;o) For palm sugar, I used light brown sugar. I know, I know... lots of subs, but it was still a 5-star recipe all the way. Thank you, Latchy, wherever you are!
From: The King
On Nov 17, 2005
Marvellous flavours. Used a red onion in lieu of a yellow one. (Never seen one of those.) The torn lime leaf was a bit chewy, will leave that out next time. My only regret was I did not make a double quantity !!
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