TOMATO CURRY

Recipe by The Leek and The Carrot

Inspired/adapted by NYT Cooking

This gorgeous NYTimes recipe of September tomatoes paired with fall warming flavors is a real celebration of the season, and I’ve had fun adapting it here for your CSA box! Most likely, you have everything in your home kitchen, but if you don’t have star anise and cardamom pods, you can absolutely skip that step. It will yield a slightly less complex flavor, but still taste DELICIOUS! The fish sauce is also optional and can be left out if needed. 
Serves 4

Takes 1 hour, 15 minutes


Ingredients:

2-3 pounds mixed tomatoes

3 tablespoons olive oil

2 teaspoons kosher salt, divided

1 cup brown rice

2 1/2 cups water, divided

2 tablespoons coconut oil

4 star anise

10 cardamom pods

2 shallots, minced

1-2 red peppers, minced

1 garlic bulb, cloves separated, peeled, and minced

1 jalapeno, seeds removed, minced

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon lime zest

1 can (14 ounce) whole fat coconut milk

1 teaspoon fish sauce, optional

1 teaspoon sugar

1/2 cup roughly chopped roasted, salted peanuts

Lime wedges, optional


Directions:

  1. Preheat oven to 425 degrees.

  2. Line a large baking sheet with parchment paper. Prepare tomatoes and put them on the baking sheet by halving plum tomatoes, quartering slicer tomatoes and leaving cherry tomatoes whole. You can use as many as you want to use up: 2-3 pounds of tomatoes will work well for this recipe. Toss with olive oil and 1 teaspoon salt. Roast for 45-60 minutes until tomatoes are caramelized and a little blackened. 

  3. Combine brown rice and 2 cups water in a medium saucepan. Once boiling, reduce to low and cover. Cook for 35-45 minutes until tender.

  4. Prepare your curry by heating coconut oil over medium heat in a large skillet. Once shimmering, add star anise and cardamom pods. Toast for 1 minute and then reduce heat to medium low. Add shallots, peppers and additional teaspoon salt. Cook for 10 minutes until softened and just beginning to brown. Add garlic and jalapeno and cook 5 minutes more. 

  5. Turn off heat and add turmeric, cumin, coriander, and lime zest. Toast for one minute until fragrant then remove star anise and cardamom pods. Add coconut milk, fish sauce, sugar, and remaining 1/2 cup water. Bring to a boil, reduce to low and simmer gently for 10 minutes until thickened.

  6. Serve in bowls with rice alongside the roasted tomatoes. Pour curry over tomatoes and top with roasted peanuts.

Tomatoes, Sweet PeppersBethanee WrightComment