MEALS

Tomato Gravy Curry

 

Ingredients

1 Large Chopped Red Onion 

1x 400g Peeled Plum Tomatoes

3 Tablespoons Oil

2 ½ Tablespoons Nela’s Magic Spice Mix

 Chopped Fresh Green Chilli to taste (optional)

1 Tablespoon Grated Fresh Ginger

1 Tablespoon Crushed Garlic

½ Cup Water

½ Cup Coconut Cream or Dairy Cream (optional)

¼ Cup Chopped Pitted Dry Dates or 1 Tablespoon Honey/Sugar

3 Tablespoons Ground Cashews or Brazil Nuts (optional)

4 Tablespoons Fresh Coriander

Method

1. In a large pot add oil and sauté onions until golden brown on a gentle heat setting. 

2. Add spice mix, ginger, chilli and garlic, and stir without burning for 2-3 minutes. Add water, chopped dates, tomato. Take off heat.

3. In a food processor or large blender add all the ingredients from the pot and blend to a smooth mixture.

4. Return blended mixture to the pot and add cream. Heat for another 7 minutes.

5. Lastly add ground nuts, fresh coriander and ½ tsp salt if necessary.

 

This gravy recipe can be made in bulk. It freezes well. Use it to make chickpeas, dhal, chicken, lamb, fish curries too. 

At step 4 you may add the following examples below

Precooked 350g chickpeas or dhal or precooked meat approx. 350g

Serves 3-4 adults

Chickpeas Curry

 

Ingredients

3 Tablespoons Oil

1 Red Onion (diced)

1 Medium Potato or Kumara (dice approx. 1.5 cm pieces)

400 g Can of Chickpeas (open can rinse with water and strain) ***

2 ½ Tablespoons Nela’s Magic Spice Mix

2 Tablespoons Dry Desiccated Coconut

1 heaped teaspoon Crushed Garlic

1 heaped teaspoon Finely Grated Fresh Ginger 

¼ Cup Chopped Pitted Dry Dates or 1 Tablespoon Honey/Sugar

1 ¼ cup Water

½ Cup Canned Peeled Tomatoes (blended)

Fresh Chopped Chillies according to taste (optional)

¾ teaspoon Salt (taste curry before adding)

3 Tablespoons Freshly Chopped Coriander

Method

In a large pot add oil and sauté onions for a few minutes on gentle heat. 

Add spice mix, ginger and garlic, coconut and stir without burning the mixture for a minute.

Add chickpeas and chopped potato or kumara.

Add water, chopped dates, tomato puree and cook for 12 minutes or until potato or kumara is cooked.

Lastly add fresh chillies, and coriander. Serves 2- 3 adults

 

*** I encourage making chickpeas from scratch by soaking 3/4 cup of raw chickpeas for several hours or overnight for best results. Boil until cooked. (Bonus, it’s a lot cheaper and friendlier for our environment using raw forms of chickpeas.)

Mung Dhal Curry

 

Ingredients

¾ Cup of Mung Dhal (soaked at least for a few hours or overnight)

3 Tablespoons Oil

1 Onion Finely Chopped 

¼ Cup Tomato pulp blended 

1 Large Carrot Grated

1 Small Potato or Kumara Grated 

¼ Cup chopped pitted dry Dates or 1 Tblsp Honey/ Sugar

2-3 Tablespoons Nela’s Magic Spice Mix (Medium heat)

Chopped Fresh Green Chilli to taste (optional)

1 Tablespoon Grated Fresh Ginger

1 Tablespoon Crushed Garlic

4 Tablespoons Lemon Juice

4 Tablespoons fresh Coriander chopped

¼ Cup Coconut Milk or Dairy Cream (optional)

 

Method

Wash mung dhal several times. Add dhal, carrot, potato or kumara and dates to a large pot with 3 cups water and bring to boil. Cook until dhal can easily be pressed. (20mins approximately).

Place oil in a pan, heat gently.

Add onions, sauté for a few minutes then add garlic, ginger, spice mix, lastly add tomato and heat for another 2 minutes then put aside.

Once dhal is cooked, mix with tomato mixture and heat again for another 5-7 minutes.

Add lemon juice, fresh coriander and cream if you would like a creamy curry. 

Feel free to add more water to create the consistency you prefer.

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