Tomato curry

Tomato curry

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 539 kcal
, Fat: 18 g
, Carbohydrate: 66 g
, Protein: 24 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spices

rapeseed oil, for frying
1 aubergine, cut into cubes
1 tbsp mustard seeds
3 tsp ground cumin
3 tsp ground coriander seeds
2 tsp turmeric
2 red onions, coarsely chopped
5 garlic cloves, coarsely chopped
2 red chillies, deseeded, cut into pieces
30 g ginger, coarsely chopped
½ tbsp cane sugar

Curry

800 g tomatoes, cut into pieces
2 tsp salt
a little pepper
1 ½ dl water
150 g different coloured cherry tomatoes
200 g paneer, cut into cubes

Rice

250 g basmati rice
4 dl water

To serve

½ bunch coriander
30 g salted peanuts
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Spices

Heat the oil in a pan. Add the aubergine, fry for approx. 5 mins., remove and set aside. Reduce the heat, add a little more oil if necessary, toast the mustard seeds, cumin, coriander seeds and turmeric for approx. 2 mins. Add the onions, garlic, chilli, ginger and sugar, cover and cook for approx. 5 mins.

Curry

Add the tomatoes, season with salt, cover and simmer over a medium heat for approx. 10 mins., then puree. Add the water, cherry tomatoes, paneer and reserved aubergines, cover and simmer for approx. 10 mins.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

To serve

Plate up the tomato curry with the rice, garnish with the torn coriander and nuts.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.