Use Indian spices and chilli peppers to make this fiery dish - just for Carl.
Tomato And Chilli Pepper Curry
| Main Dish | Low Calorie | Vegetarian | Paleo | Fruits Nuts And Vegetables |
Ingredients
- 2 x tomatoes
- 1 x bell pepper
- 1 x red chilli pepper
- 1 x green chilli pepper
- 1 x brown onion
- 2 tbsp oil
- 1 tsp lard
- 3 x cloves garlic
- 1 tsp tomato puree
- 1½ tbsp fresh ginger
- ½ tsp cayenne pepper
- ½ tsp dried ground cumin
- ½ tsp dried ground turmeric
- ½ tsp dried ground coriander
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp coconut cream
Instructions
Preparation
- Roughly dice the tomatoes.
- Roughly dice the bell pepper.
- Roughly slice the chilli peppers.
- Roughly dice the onion.
- Crush the garlic.
- Grate the ginger.
Method
- Step 1
- Preheat a fan-assisted oven to 200°C.
- Step 2
- Mix the tomatoes, bell pepper, chilli peppers, onion and oil in a casserole dish and roast in the oven for 30 mins, stirring halfway through.
- Step 3
- About 10 mins before the end of roasting, heat the lard on the hob in a frying pan on medium-high heat. (Number 7.)
- Add the garlic, tomato puree and fresh ginger to the frying pan and cook for 3 mins, stirring continuously.
- Add the cumin, turmeric, coriander,cayenne pepper, salt and black pepper and cook for 2 mins, stirring continuously.
- Step 4
- Remove the casserole dish from the oven and stir in the spice mix from the hob.
- Place the casserole dish back into the oven and roast for a further 10 mins.
- Step 5
- Remove from the oven and stir in the coconut cream.
- Serve.
Alex