Tomato curry with Coconut and spinach
Recipe by Indian Mart
Add 750ml water to a pan and bring to the boil. Add tomatoes, chillies, curry leaves and half the onion and a pinch of salt. reduce the heat slightly and continue to boil for approx 5 minutes.
Add the garlic paste, cumin, coconut, turmeric and spinach and reduce the heat to a simmer for a few minutes and allow the moisture to evaporate.
In a large frying pan add a drop of cooking oil and heat through on a medium hear, add the remaining onions, the dried red chillies and mustard seeds and stir fry for approximately 5 minutes or until the onion browns. Pour over the tomato mix from the other pan and stir in well.
for meat eaters- brown of some chicken and pop this in the tomato mix whilst simmering. Or vegetarian looking for more ingredients to add tofu or paneer are a great shout to provide a little extra texture.