Sunday, 15 October 2017

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.


I had made a Green Tomato and Coconut Curry from Celia Brooks cookbook New Urban Farm: From Plot to Plate a couple of years ago and was about to recreate it, but then I picked up another one of my cookbooks, this time Modern Vegetarian from Maria Elia. 
I had remade her Tomato and Date Baklava (not photographed) and it was delicious, and whilst flicking through the cookbook, my eyes fell upon her Tomato Coconut Curry, so this version is based on that recipe with a few tweaks by me.  I also decided to add some paneer cheese to it, as it would have been lacking protein.  If you are vegan, you can substitute the paneer easily with tofu. 
I served the curry with Basmati rice. D said it was delicious and it was, I loved the flavour of the coconut coming through and also how perfumed it was from both the fenugreek and coriander herb. 


Red Tomato, Fenugreek, Paneer Coconut Curry
Serves 4
Ingredients
2 tablespoons sunflower or vegetable oil
1 medium onions, peeled and finely minced
2 cloves garlic, peeled and crushed
small knob of fresh ginger, peeled and minced
1/2 teaspoon brown mustard seeds
1/2 teaspoon yellow mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 teaspoon ground coriander

2 fresh fat chillies, one red - one green, sliced
250g Paneer cheese, cut into bite size cubes2 tablespoons dried fenugreek leaves
Salt to taste
600g Red Tomatoes, quartered
1 x 400ml Suma coconut solid from coconut milk
Optional: Corainder for garnish
Method
In a wide pan, heat the oil, then add the minced onion, garlic and ginger and cook until soft and transparent.
Add the mustard seeds and cumin seeds and allow to pop.
Once popped, stir in the remaining spices, chillies and cook on medium heat for a couple of minutes until fragrant.  
Stir in the cubed paneer pieces and fenugreek and saute for a couple of minutes, before stirring in the chopped tomatoes and cook until the tomatoes begin to collapse, but not too much as you want to retain some of its shape.  
Finally stir in the coconut milk, bring it to the boil and simmer for a few minutes.  
Taste and adjust seasoning if necessary.   
Serve immediately preferably with rice.  
Adapted from Modern Vegetarian from Maria Elia. 
If you do not have , replace with maple syrup or agave syrup. 

4 comments:

  1. A feast for the eyes to start with...

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  2. I'm not very familiar with fenugreek and definitely need to experiment with it more. This looks like a really fragrant meal.

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    Replies
    1. Its a very pungent and flavourful green veg, worth getting fresh if you can find it - you will either like it or hate it, its very fragrant. I love it.

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