Coconut and Tomato Curry

For a Serving Size of Two:

Ingredients:

• 200 grams chopped ripe tomatoes
• 100 grams grated fresh coconut
• 100 grams finely chopped onion
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, slit
• 2 teaspoons olive oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt (to taste)
• 200 ml water
• 1 tablespoon chopped coriander leaves

Procedure:

• If using fresh coconut, blend it with a little water to make a smooth paste and set aside.
• In a medium saucepan, heat the olive oil over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the finely chopped onion and sauté until translucent.
• Add minced garlic, grated ginger, and green chili. Sauté for an additional minute until fragrant.
• Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and start breaking down, about 5-7 minutes.
• Stir in the coconut paste and mix well. Add 200 ml of water to achieve the desired consistency of the curry. Bring it to a gentle boil and let it simmer for 5-10 minutes, allowing the flavors to meld.
• Taste and adjust seasoning if necessary. If you prefer a creamier texture, blend the curry for a smoother consistency.
• Garnish with chopped coriander leaves and serve hot with rice, roti, or naan.

Nutritional Benefits:

Nutritional Information:

• Calories: 491 kcal
• Protein: 7.5 g
• Carbohydrates: 39.4 g
• Fat: 43.5 g