- serves 4 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 12 garlic cloves, finely chopped
- 40 g ginger, grated
- 1 tbsp chilli powder
- 1 tbsp ground turmeric
- 2 tsp ground coriander
- 4 large tomatoes, roughly chopped
- 1 litre water
- salt, to taste
- steamed basmati rice, chopped green chillies, coriander sprigs and lime wedges, to serve
Instructions
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion, garlic and ginger and stir for 5-6 minutes or until softened. Add the spices and stir until fragrant.
- Add the chopped tomatoes, water and season with salt. Bring to the boil, then simmer for 7-10 minutes or until slightly thickened.
- Serve scattered with chopped green chillies and coriander, with lime wedges and steamed rice on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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