I wanted to share a quick yummy recipe! It’s actually a two-in-one recipe. You can leave it as a tomato curry OR add the rice and eat it as a tomato rice 🙂 Keep reading for more details!
Hubby & I were craving something spicy and tangy for lunch. There were many tomatoes in the fridge and we had left over brown rice. I remembered my Mom’s tomato curry and quickly whipped up some tomato rice for lunch!
3-4 tomatoes (roughly chopped)
1 red onion (finely chopped)
1 – 2 cups old cooked rice (white or brown) -> can be omitted if making just the curry
2 thai green chillies (split)
1-2 tablespoons olive oil/vegetable oil
1.5 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon chana daal
1 teaspoon urad daal
4-5 curry leaves
1-2 teaspoon red chilli powder (depends on how spicy you like it)
Brown sugar to taste
Salt to taste
Coriander and/or crushed peanuts for garnish
How to prepare this:
First cut tomatoes, onions and green chillies. Keep aside.
Heat oil in pan at medium heat. Add the mustard seeds, chana daal, urad daal, curry leaves and green chilli. These will start spluttering, make sure they don’t burn in the hot oil. (I burned mine! Whoops!)
Next, add the red onion and salt. Fry until slightly brown.
Add the chilli powder, turmeric and tomatoes. Add more salt to taste.
Cover the pan and let everything simmer so there is no raw sour taste of the tomatoes. Stir every now and then. Once the tomatoes are mushed up, add some sugar. Taste and see if you need any additional salt or spices to your liking.
— At this point you don’t have to add rice! You can leave it as a tomato curry and eat it with roti/naan! —
Add the rice to the tomato curry and mix. Let sit covered in pan for another 5-10 minutes.
Once ready serve this with coriander and/or crushed peanuts!
Hope you liked this! Let me know if you gave this a try 🙂